Some ingredient links are affiliate links. We may earn a commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.
Ingredients
- 2 lb fresh mussels scrubbed and debearded
- 2 tbsp olive oil or butter
4 cloves garlic thinly sliced
1 shallot finely chopped
1 cup dry white wine- ½ cup fish stock or water optional
2 tbsp heavy cream optional
1 tbsp lemon juice
¼ tsp red pepper flakes optional- 2 tbsp chopped fresh parsley
- salt and black pepper to taste
Instructions
- Rinse and scrub the mussels under cold water. Discard any open mussels that stay open when tapped.
- Warm the oil or butter in a wide pot. Cook the garlic and shallot for 1 to 2 minutes without browning.
- Add the wine and stock, if using, and bring to a simmer. Add the mussels, cover and steam for 5 to 7 minutes, shaking the pot occasionally, until the shells open.
- Take the pot off the heat and stir in the cream, lemon juice and parsley. Season with salt, pepper and optional pepper flakes.
Notes
Use a wide pot with a tight-fitting lid so the mussels steam evenly.
Adapted from Submitted recipe scan.
