Fish & Seafood
White Wine & Garlic Mussels
Fresh mussels steamed open in white wine, butter and garlic with parsley and lemon.
Method
- 1
Melt grass-fed butter and olive oil in a large pot over medium heat. Add shallot and garlic; sauté for 2 minutes until fragrant (do not brown).
- 2
Add white wine and sea salt; bring to a simmer.
- 3
Add the cleaned mussels to the pot, cover immediately with a tight-fitting lid, and cook for 5–7 minutes. Shake the pot gently occasionally until shells open.
- 4
Discard any mussels that remain closed.
- 5
Remove from heat, stir in fresh parsley and a squeeze of fresh lemon juice. Serve hot in broad bowls with crusty bread.
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