Steamed Mussels in White Wine Garlic Broth
the sauce used for this recipe is perfect for dipping, similar to a scampi sauce – with a garlic and white wine base and butter added for extra richness just before serving. (And don’t forget to put out bowls for discarded shells!)
- 2 tablespoons extra-virgin olive oil
- 1 medium shallot, diced
- 3 cloves garlic, chopped
- 1 cup white wine
- 2 teaspoons white wine vinegar
- 2 tablespoons unsalted butter
- 4 pounds mussels, cleaned and debearded
- 2 tablespoons chopped flat-leaf parsley
- Lemon wedges, for garnishing
Heat a large heavy bottomed pot over medium heat, add the olive oil and heat through. Add the shallot and sauté until soft and tender, about 3 minutes.
Add the garlic and sauté an additional 30 seconds. Add the wine and vinegar and bring to a simmer and stir in the butter.
Arrange the mussels in the pot and cover to let the mussels steam, gently shaking the pot once or twice, until all the mussels open, about 5 minutes. Discard any mussels that do not open.
Arrange the mussels in a large serving bowl then pour the sauce over the top. Garnish with parsley and lemon wedges. Serve with bread on the side.
Calories: 369kcal | Carbohydrates: 12g | Protein: 28g | Fat: 18g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 80mg | Sodium: 668mg | Potassium: 827mg | Fiber: 0.3g | Sugar: 1g | Vitamin A: 714IU | Vitamin C: 22mg | Calcium: 77mg | Iron: 10mg