Steamed Mussels II Chef John's Recipe
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| Steamed Mussels II |
"Less is more when it comes to cooking mussels! Use only fresh mussels, which are tightly closed when you buy them. If you can't find fresh mussels, make something else! Serve with slices of fresh crusty bread to soak up the delicious broth."
Ingredients :
- 2 tablespoons butter
- 1/4 cup shallots, minced
- 3/4 cup dry white wine
- 3 pounds mussels, cleaned and debearded
- 1/2 cup chopped fresh parsley
- ground black pepper to taste
Instructions :
| Prep : 15M | Cook : 4M | Ready in : 25M |
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- In a medium stock pot, heat butter over medium heat. Add shallots and saute until translucent.
- Pour in wine and mussels. Raise heat to medium/high and steam mussels until shells open, about 5 minutes.
- Pour mussels and cooking liquid into a serving bowl, sprinkle with parsley and freshly ground black pepper to taste. Serve immediately.
Notes :
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