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.
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INGREDIENTS
Nutrition- 2dozen mussels
- 1cup chicken broth
- 1⁄2tablespoon red wine vinegar
- 3tablespoons finely minced onions
- 1⁄4cup chopped fresh parsley
- 1tablespoon fresh lemon juice
- 1⁄4cup butter
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DIRECTIONS
- Scrub mussels with a brush under cool running water, and remove beards. Discard any opened or cracked mussels. They are dead.
- 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.
- 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.
- Remove from heat. Whisk in butter until melted. Pour sauce over mussels.
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