Steamed Mussels in White Wine

mussels

INGREDIENTS:

  • 4 lb of mussels (blue bay or cultured)
  • butter
  • 2 shallots
  • 1 large roma tomato
  • 4 cloves of garlic
  • parsley (dry for seasoning, fresh for garnish)
  • half and half (optional)
  • chicken stock (optional)
  • 2+ cups crisp white wine (sauvignon blanc. get big bottle. drink the rest.)

PREP:

  1. clean mussels, pulling off beards, scrubbing surface, and submerge in icy water for 20+ min.
  2. mince shallots and garlic. set aside.
  3. chop tomatoes finely. set aside.
  4. chill wine glasses in freezer.

INSTRUCTIONS:

  1. Heat dutch oven or large pot over medium high heat. Add a pat of butter or coconut oil. Saute shallots and garlic with plenty of salt.
  2. Add tomatoes and saute until soft.
  3. pour in wine and bring to a boil. (not much liquid is needed. volume will increase when mussels release their juices). Can add a bit of chicken stock here if you want it soupier. Optional.
  4. dump in mussels and cover. med heat, 3-5 min or until mussels open.
  5. remove from heat immediately. Taste broth and salt if needed.
  6. option 1: spoon out mussels only. remove 10 or so mussels from shell, add to liquid, puree to thicken.
  7. option 2: slowly add half and half to thicken sauce.
  8. plate and garnish with parsley. serve with crusty bread and drink the remainder of the sauvignon blanc.
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