Prep 5 mins
Cook 5 mins
From a 4 Ingredient cookbook. Great as appetizer. The recipe suggests serving with fries or to also try cooking with beer instead of wine.
- 1 1⁄4 cups dry white wine
- 2 1⁄4 lbs mussels, cleaned
- 3 tablespoons chopped fresh parsley
- 2 tablespoons butter
- Melt butter in large pan.
- Pour in wine and bring to boil.
- Add mussels and cover pan with lid.
- Cook over medium heat for 4-5 minutes, lightly shake the pan every minute.
- Remove mussels with tongs onto serving dish (leaving liquid) and discard any mussels that are still closed.
- Bring the remaining liquid to a boil.
- Season with salt and pepper and stir in parsley.
- Pour liquid over the mussels and serve immediately.
This is exactly how I prepared mine, with a little variation in ingredients. I start with the wine along with some chopped garlic and bring it to a boil, add the mussels and cover, shaking the pan. As they open, I remove them to a plate. Any that don't "open for business" get tossed out. To the wine left, I add some lemon juice and butter and reduce it by half. Then I sprinkle in some red pepper flakes and parsley, and strain the broth. I pour this strained broth over the mussels I steamed and serve with wine and bread. It is so easy, and makes a great tapas or light dinner, or can easily be served over cooked pasta for a more substantial meal. Thanks for sharing and I am glad we think alike when it comes to mussels!
My first time making mussels and they where easy and delicious. DH couldn't stop complimenting me in how they turned out. I made as directed and didn't change a thing. Made for Spring PAC 2014