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- Joined Feb 21, 2009
4 lbs. mussels, cleaned and de-bearded
2 small shallots, minced
1 c. dry white wine (maybe a touch more)
2 T. chopped parsley
2 oz. unsalted butter
salt and pepper to taste
 
 
Many chefs make this classic recipe without ever really following a recipe. They just simply clean the mussels, place them in a pan with white wine, shallots, butter and parsley: cover the pan, simmer until the shells open and voila--that's it.
2 small shallots, minced
1 c. dry white wine (maybe a touch more)
2 T. chopped parsley
2 oz. unsalted butter
salt and pepper to taste
 
 
Many chefs make this classic recipe without ever really following a recipe. They just simply clean the mussels, place them in a pan with white wine, shallots, butter and parsley: cover the pan, simmer until the shells open and voila--that's it.
- Place mussels, shallots, white wine, 1 T. parsley, and butter in a deep saucepan or small stockpot.
- Put the pan on high heat and bring to a boil. Immediately reduce heat, cover and simmer until the mussels just open (4-5 minutes).
- Remove mussels from the pan and place in deep serving containers.
- Taste cooking liquid for seasoning. If it is acidic, add a bit more butter.
- Pour the liquid over the mussels and sprinkle with remaining parsley.
- Serve immediately with lots of French bread.
