Mystic Seaport Mussels With Garlic

PSU Lioness's Note:

I found this in the "Mystic Seaport All Seasons Cookbook" in the "Summer" section. I cannot wait to try this!

• Total Time: 30 mins
• Prep Time: 15 mins
• Cook Time: 15 mins

Ingredients:

Servings: 4

• 2 tablespoons butter
• 2 tablespoons olive oil
• 1 small red pepper, finely diced
• 1 small onion, finely minced
• 3 garlic cloves, finely minced
• 1/4 teaspoon crushed red pepper flakes
• 1/4 cup fresh parsley, chopped
• 1/2 cup dry white wine
• 1/4 teaspoon salt
• 2 garlic cloves, whole
• 4 lbs mussels

Directions:

1. Heat butter and oil in saucepan over medium heat.
2. Add red pepper, onion, minced garlic and red pepper flakes and cook, stirring often, about 4 minutes or until vegetable are soft.
3. Add wine and salt; cook, stirring occasionally, about 3 minutes. Remove from heat.
4. Stir in parsley and keep warm.
5. Scrub mussels. Cut away beard and rinse well.
6. Discard any mussels with broken shells and those that do not close whhen knife point touches inside muscle.
7. Fill a large pot with an inch of water; bring to boil over high heat.
8. Add whole garlic cloves and mussels.
9. Cover and cook 5-7 minutes, stirring occasionally, until shells open. Discard any unopened mussels.
10. Place mussels on serving platter and pour warm sauce over them to serve.