Mussels In White Wine
Mussels coated in a buttery and savory white wine sauce. Perfect with toasted baguettes.
Ingredients
- 2 lb mussels
- 3 tbsp unsalted butter
- 1 yellow onion finely chopped
- 1 tspn red pepper flakes
- kosher salt to taste
- 1 cup white wine
- 1 bunch fresh parsley chopped
- bread for serving
Instructions
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To clean mussels, scrub them with a stiff brush under cold running water to remove any grit. Discard any mussels with cracked or broken shells, or that do not close.
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In a large lidded pot over medium-high heat, stir butter until melted. Add the onion and cook, stirring frequently, until it has softened and started to brown, 6-8 minutes.
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Add the garlic and cook for 30 seconds, stirring constantly.
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Add the red pepper flakes and season with salt. Stir to combine.
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Add the mussels and stir until completely coated. Add the white wine and stir.
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Put the lid on the pot and cook until the mussels have opened, 3-5 minutes. Discard any shells that don’t open after 5 minutes.
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Add the parsley and stir. Serve with bread.
