- YIELDS | 4 SERVINGS
- PREP TIME | 20 MINS
- COOK TIME | 15 MINS
This is an incredible meal. It makes everybody happy, the sauce is perfect for bread dipping, and it’s fairly inexpensive. Can’t think of a better dish to serve at a dinner party or for my hungry family after a baseball game. It’s that easy!
- 4 pounds mussels
- 2 cups dry white wine
- 4 large shallots, finely chopped
- 3 garlic gloves, finely chopped
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1 cup heavy whipping cream
- Kosher salt and freshly ground pepper
- 1/2 cup parsley, chopped
- Loaf crusty French bread
- In a large colander, scrub and pull any beards from the mussels. Let drain.
- In a Dutch oven or pot large enough to hold the mussels and be able to stir the ingredients, melt the butter and olive oil over medium heat.
- Add the shallot and garlic. Cook and stir until fragrant, about 2-3 minutes. Add the wine and bring to a boil and then immediately reduce to a simmer. Simmer for 3-5 minutes.
- Add the mussels and stir to incorporate the butter, oil, shallots, and garlic. Cover and cook for 5-7 minutes. Take off the heat, stir, and cover for an additional 5 minutes. This will allow additional mussels to open. Discard any mussels that do not open.
- Pour the mussels onto a large platter or bowl and sprinkle with chopped parsley. Serve with crusty bread.
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