About This Recipe:
Mussels are a must whenever I go to a French or seafood restaurant. I can eat them as an appetizer, or with bread and french fries as a main course. My favorite style of mussels is the classic French white wine sauce with tons of shallots, garlic, and parsley. It can seem intimidating to cook a huge pot of mussels, but as long as you check that the mussels are closed prior to cooking, and open post cooking, you’re good to go! You’ll be surprised at how easy it is to recreate this classic French bistro dish.
Ingredients (2 servings)
-2 lbs mussels
-2 tbls butter
-2 shallots, finely sliced
-4 garlic cloves, finely minced
-2 cups white wine (Chardonnay, Sauvignon Blanc, etc.)
-1/4 cup parsley, finely chopped
-2 tbls heavy cream
–Optional: baguette, lemons for serving
Instructions (30 minutes)
1. In a large bowl (or just in the sink,) rinse the mussels and check that they are closed or will close if you tap them. Discard the ones that are open.
2. In a Dutch oven over medium heat, melt the butter and sauté the shallots until they start to brown (about 3-4 minutes.) Add in the garlic and cook for another minute.
3. Pour in the white wine and bring to a low boil. Add in the mussels and cook with the lid on for 5 minutes until the mussels open. Discard the mussels that are still closed.
4. Once the mussels are done, transfer them to large serving bowls to finish the sauce in the pot. Add in the parsley and heavy cream and stir. Season with salt and pepper. Ladle the sauce over the mussels and serve with baguette and lemons.