Franklin Spice Works
Shallot and White Wine Steamed Mussels
Fresh mussels steamed in a garlicky shallot and white wine butter broth. Serve with crusty bread for the broth.
Ingredients
- 2 tbsp freeze dried shallots, rehydrated in 2 tbsp warm water
- 2 lbs fresh mussels, scrubbed
- 1 cup dry white wine
- 3 garlic cloves, sliced
- 3 tbsp unsalted butter
- Fresh parsley and crusty bread to serve
Instructions
- Rehydrate shallots in warm water 10 minutes. Drain.
- Cook shallots and garlic in butter in a large pot over medium heat 2 minutes.
- Add white wine and bring to a boil.
- Add mussels, cover, and cook 4-6 minutes until all mussels have opened.
- Discard any that did not open. Sprinkle with parsley and serve immediately with crusty bread for the broth.