Poached Mussels for Two

Buying live mussels at the grocery store is a great way to make sure you have fresh seafood! This is simple gourmet meal that comes together quickly. Use the empty half of the shells like a spoon to scoop up some sauce and remove the mussel from the other side. Make sure there is plenty of French bread to sop up the extra sauce.

• Ready In: 15 mins
• Serves: 2

Ingredients

• 2  dozen mussels
• 1  cup chicken broth
• 1⁄2 tablespoon red wine vinegar
• 3  tablespoons  finely minced onions
• 1⁄4 cup  chopped fresh parsley
• 1  tablespoon fresh lemon juice
• 1⁄4 cup butter

Directions

1. Scrub mussels with a brush under cool running water, and remove beards. Discard any opened or cracked mussels. They are dead.
2. Bring broth and red wine vinegar to a boil in a large pan with a lid. Add mussels and reduce heat. Simmer 8-10 minutes or until shells open, shaking the pan occasionally. Transfer mussels to a dish.
3. Add the remaining ingredients, except butter, to the broth in the pan. Cook over high heat until the until the liquid is reduced by about half.
4. Remove from heat. Whisk in butter until melted. Pour sauce over mussels.