Mussels Steamed in Wine

SERVES: 5

COOK TIME: 35 Min

I love how the rich, butter sauce coats these fresh mussels. In fact, I always serve this recipe with plenty of French bread so I can sop up every drop of the sauce!

What You'll Need

5 dozen fresh mussels
1/2 cup butter
1 large onion, chopped
2 shallots, chopped
2 cloves garlic, minced
2 1/2 cups finely chopped fresh parsley
1/2 teaspoon freshly ground pepper
1 1/2 cup dry white wine
1/4 cup fresh lemon juice
3 tablespoons butter

What to Do

Remove beards from mussels, and scrub shells with a brush. Discard opened, cracked, or heavy mussels (they're filled with sand). Keep mussels chilled.
Melt 1/2 cup butter in a large Dutch oven over medium heat. Add onion and next 4 ingredients; cook 5 minutes, stirring occasionally. Pour in wine, and bring to a boil. Cook over medium-high heat 15 minutes or until liquid is reduced to about 3/4 cup.
Add mussels; cover and steam 4 minutes or until mussels open, shaking Dutch oven several times. Remove from heat; transfer mussels to a serving dish with a slotted spoon, discarding any unopened mussels. Set mussels aside, and keep warm.
Place Dutch oven over medium-high heat until hot; stir in lemon juice. Remove from heat; whisk in 3 tablespoons butter. Pour over mussels, and serve immediately.