- 2 lb. mussels
- 2 Tbs. extra-virgin olive oil
- 1 Tbs. unsalted butter
- 6 medium cloves garlic, finely chopped
- 4 shallots, thinly sliced
- 1/2 tsp. crushed red pepper flakes
- 1-1/2 cups dry white wine, such as Sauvignon Blanc or any other crisp, herbal white wine *
- 3/4 cup chopped fresh flat-leaf parsley
- Good-quality crusty bread, sliced or torn into pieces, for serving
Rinse the mussels well under cold water. Pick them over, pulling off any beards and discarding any mussels that are broken or gaping open.
In a large pot with a lid, heat the oil and butter over medium heat. Add the garlic, shallots, and red pepper flakes and cook until fragrant and soft but not colored, 3 to 5 minutes.
Add the mussels, wine, and half of the parsley. Increase the heat to high, and cover the pan. After 2 minutes, remove the lid and toss the mussels well with a large spoon. Cover the pot again and cook until the mussels have opened wide, another 3 to 4 minutes. Add the remaining parsley, give the mussels a final toss, and divide the mussels and the broth among bowls. Serve the bread alongside.
*We used a 2006 Merryvale Starmont because it was already open in the fridge. Apparently there is no such thing as Merryvale Starmont anymore…it’s just Starmont now. So this chardonnay was probably past its prime. It worked just fine for the mussels.
- 3 potatoes, scrubbed (I used 2 last night and HB said I always “deprived” him of adequate potato supplies. So make your guest happy and use 1.5 potatoes per person.
- Canola oil for frying.
- Coarse sea salt
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