Mussels!

Mussels with White Wine, Butter and Garlic

These guys were a surprise on-sale last minute find at the store one night, so I ended up googling for a recipe with only a vague idea of what I wanted. And let me tell you, I won the shit out of google bingo. These things were ridiculously tasty, took almost no time to cook (the longest part of the meal was de-bearding them and picking them through), and the broth was epic tasty for bread dunking. My roommate kept making little pleased noises while he was eating them. I did too, for that matter. Man. Yum.

Mussels with White Wine, Butter and Garlic, adapted from Kyle Martin

2 lbs. live mussels
1 c. dry white wine
2 shallots or 1 small onion
4 cloves garlic
small handful fresh parsley
4 Tbsp. butter, divided
salt and pepper to taste

Pick the mussels over, discarding any that are cracked or not alive; scrub the rest under cold water and debeard them. Let them hang out in a colander for a minute.

Chop the shallots or onion and garlic quite fine. Heat 1 Tbsp. butter in a large pot; add the shallots/onion and garlic, season, and cook for a few minutes, until the onion softens. Add the wine, stir, and bring it up to a boil, letting it boil slowly for 2-3 minutes. Add in the mussels, clamp on the lid, and turn up the heat. Let them steam for 5 minutes, or until all the mussels have opened up. Cut the remaining butter into pieces and stir it in along with the parsley. Taste the broth for seasoning.

Divide the mussels and broth into two bowls. Serve with good crusty bread to sop up all that deliciousness.

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~ by iliadawry on 1 March 2013.

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