Steamed Mussels in White Wine

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.

Tags: seafood