Steamed Mussels in White Wine
A big steaming pot of mussels in garlicky white wine broth, made for dunking crusty bread.
25minutes
4servings
330calories
28gprotein
$3.20per serving
Ingredients (serves 4)
- 3 lb mussels
- 1 cup white wine
- 4 cloves garlic
- 1 shallot
- 3 tbsp butter
- 0.25 cup parsley
- 1 lemon
- 1 baguette
- 0.25 tsp red pepper flakes
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Save this recipeInstructions
- 1
Scrub the mussels, pull off any beards, and discard any that stay open when tapped.
- 2
Melt the butter in a large pot over medium heat and cook the minced shallot and garlic 2 minutes until soft.
- 3
Add the red pepper flakes and white wine and bring to a boil.
- 4
Add the mussels, cover, and steam 5 to 6 minutes, shaking the pot once, until the shells open.
- 5
Discard any that stay closed, then stir in the parsley and a squeeze of lemon.
- 6
Ladle into bowls with the broth and serve with warm sliced baguette.
