White Wine Mussels
Serves 4-6 as an appetizer, 2-4 as an entree
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Ingredients:
2 lbs Live Mussels, cleaned and debearded
Broth Ingredients:
2 tablespoons Butter
1 small Onion, finely chopped
3 cloves Garlic, minced
1 cup Dry white wine
Fresh parsley, chopped (optional)
Method:
Rinse mussels under cold water and discard any broken ones or those that do not close when tapped. Melt butter in a large pot over medium heat. Sauté onion and garlic for 2–3 minutes until soft, but not browned.
Pour in white wine and bring to a rolling boil. Add mussels to the pot, cover tightly, and steam for 5–7 minutes until the shells have opened. Discard any mussels that remain closed. Sprinkle with parsley if using and serve immediately with the broth.
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