Prep 10 mins
Cook 15 mins
elegant seafood extravaganza
- 1814.36 g live mussels
- 473.18 ml dry white wine
- 4 large shallots, finely chopped
- 4 garlic cloves, finely chopped
- 2.46 ml salt
- 78.07 ml mixed fresh herbs (such as flat-leaf parsley,chervil,or basil,chopped)
- 88.74 ml butter, cut into pieces
- Rinse and scrub mussels under cold water.
- Using your fingers or paring knife, remove beards (strings that hang from the mussel shells), and discard.
- In a large stockpot set over medium heat, combine wine, shallots, garlic, and salt.
- Simmer 5 minutes.
- Add mussels, cover, and increase heat to high.
- Cook until all mussels are open, about 5 minutes.
- Stir in herbs and butter.
- Remove from heat.
- Divide mussels and broth among four bowls.
- Serve immediately.
I found this to be very 'savory'. I think that maybe the addition of sea salt may boost it up for us. Definitely a recipe to make again while tweaking it to our tastes. Thanks for posting!
We have a local restaurant that is known for their fabulous mussels . Well let me tell you not any more. Everyone knows if you want reastaurant quality mussels you come to my house. These are marvelous. I use a cheap dry white cooking wine and they are still to die for. The first time I made them I ate two pounds on my own and used half a loaf of bread for the juice.
Awesome and simple. I used fresh Marjoram and Rosemary and also an herb gariic butter. Used good sourdough toast to soak up all the buttery, herby broth.