This Weeks Ramblings
What can I say, this week was just a random week in January. It's cold, wet, and gray outside most of the time. Not sure there's much else to say about this week. The mussels were good though, so do try those.
Sometimes You Feel Like A Blog Post
Sometimes You Don't
Steamed Mussels
With White Wine, Garlic, and Shallots
My Thoughts
This is super easy, since I must use frozen mussels, and an incredibly flavorful dinner option. They're great on a cold (at least cold for TN) winter's evening, or on a warm spring day on the patio. You've got all the flavors you love with seafood -- shallots, butter, thyme, garlic, and of course white wine. In just a few short minutes, and some crusty bread, you'll have a delicious mussel stew.
-
Difficulty
Easy -
Makes
2 Servings -
Tools
-
Time
Prep Time 15 min.Cook Time 30 min.Total Time 45 min.
The How To Do It
- Heat a large sauce pot or Dutch oven over medium-high heat and begin melting two tablespoons of the butter.
- While the butter is melting, mince the shallots and garlic.
- Once the butter has melted, add the shallots and sauté until they start to soften. This should take 2-3 minutes because shallots are softer than red onions.
- Add the garlic and cook it for 2-3 minutes.
- Now add the white wine and cook for another 2-3 minutes.
- Add the rest of the butter and let it melt and then add the granulated garlic, pepper, salt, and half (two tablespoons) of the parsley and stir everything together.
- If you are using frozen mussels like I do, you can add them to the pot now, cover, and let it simmer for 15-20 minutes. If you have fresh mussels, cover everything and let it simmer for 15 minutes and then add the mussels and let it cook for an additional 5-7 minutes.
- Spoon the mussels and plenty of the broth into two large bowls and sprinkle with the rest of the parsley and some nice flakey salt (if you have it) and server with some nice crusty bread!
Ingredients
- 2 lbs
-
mussels
- ½ cup
-
dry white wine
- ½ cup
-
unsalted butter
- ½ cup
-
parsley
- 8 cloves
-
garlic
- 2 lrgs
-
shallot
- ½ tbsp
-
granulated garlic
- 1 tbsp
-
lemon thyme
- 1 tsp
-
kosher salt
- 1 tsp
-
black pepper
Steamed Mussels
