Mussels in White Wine
Fresh mussels cooked in a deliciously savory and buttery sauce that is perfect for dipping a slice of French baguette.
Ingredients
- 2 lb mussels
- 3 tbsp unsalted butter
- 1 yellow onion finely chopped
- 3 cloves garlic minced
- 1 tspn red pepper flakes
- kosher salt to taste
- 1 cup white wine
- 1 bunch fresh parsley finely chopped
- bread for serving
Instructions
-
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.
-
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.
-
Add the garlic and cook for 30 seconds, stirring constantly.
-
Add the red pepper flakes and season with salt. Stir to combine.
-
Add the mussels and stir until completely coated. Add the white wine and stir.
-
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.
-
Add the parsley and stir. Serve with bread.
