Tuesday, June 16, 2020

MUSSELS WITH GARLIC & WHITE WINE

This is a delicious and simple recipe to make. You won't find it better in any restaurant. Buy the best and freshest mussels you can find which makes all the difference.

Lee's Kitchen Tips: 
Ask your fishmonger if your mussels are wild or cultivated. If they are wild, make sure they have beards attached. Do not remove beards until just before cooking. Removing the beards causes the mussels to slowly die. Wild mussels have a slightly stronger flavor. Cultivated mussels do not have any noticeable beards and have a more delicate taste. 






2 lbs fresh mussels, beards attached
2 T unsalted butter
2 T avocado oil
2 large shallots or 1 medium onion, finely chopped
3 cloves garlic, minced
1 cup dry white wine or white vermouth
1 t fresh thyme leaves or ½ t dried thyme
½ t red pepper flakes (optional)
Sea salt and freshly ground black pepper
2 T chopped Italian parsley
Lemon wedges, for serving
Crusty Italian bread

Scrub the mussels with a brush under cold running water. 
Place in a bowl and refrigerate until ready to use.
In a large heavy pot, heat the butter and oil over medium heat. 
Add shallots or onion and sauté for 5 minutes.                                                                  
Add garlic and sauté another minute. 
Add the thyme, and red pepper flakes.

Season to taste with salt and pepper, then add the wine and bring to a boil. 
Remove mussels from the refrigerator and using "kitchen-only" pliers, remove beards.
Add mussels to the pot, cover, reduce heat and simmer until shells open, about 5 to 6 minutes. Discard any unopened mussels.
Ladle into a warm serving bowl or two smaller warm bowls and garnish with parsley.
Serve with lemon wedges and crusty bread for dipping.


Serves 2



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