Steamed Mussels with Wine and Garlic and Parsley
Serve with crusty bread
1 medium onion, chopped
4 shallots, sliced thin
2 tablespoons olive oil
1 1/2 cups dry white wine
4 lb mussels (preferably cultivated), scrubbed and beards removed
Garnish: fresh flat-leaf parsley sprigs and lemon wedges
¼ tsp. red pepper flakes
¾ cup parsley, minced
Cook onions and shallots in oil in a 5- to 6-quart pot over moderate heat, stirring, until softened, 3 to 5 minutes.
Add wine and remainder of ingredients and mussels and bring to a boil. Cover and cook, shaking pot occasionally, until mussels are opened, 4 to 5 minutes. (Discard any unopened ones.)
Transfer mussels to a platter with a slotted spoon, discarding steaming liquid.
Serves 12
Tags: mussels
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