Steamed Mussels

With White Wine, Garlic, and Shallots

Appetizers
Lunch
Dinner

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.

The How To Do It

  1. Heat a large sauce pot or Dutch oven over medium-high heat and begin melting two tablespoons of the butter.
  2. While the butter is melting, mince the shallots and garlic.
  3. 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.
  4. Add the garlic and cook it for 2-3 minutes.
  5. Now add the white wine and cook for another 2-3 minutes.
  6. 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.
  7. 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.
  8. 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

Steamed Mussels
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
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