Ingredients:
5lb Organic Mussels
1 tsp olive oil
1 tsp butter
1 shallot
2 to 3 garlic cloves
1/2 cup of Sauvignon Blanc. I used Naked brand. Any delicious white wine will do. Use a dry white
1/2 cup chicken stock. I always use the no salt added kind
Pinch of coarse sea salt and freshly grated black pepper
1 Bay leaf
5lb Organic Mussels
1 tsp olive oil
1 tsp butter
1 shallot
2 to 3 garlic cloves
1/2 cup of Sauvignon Blanc. I used Naked brand. Any delicious white wine will do. Use a dry white
1/2 cup chicken stock. I always use the no salt added kind
Pinch of coarse sea salt and freshly grated black pepper
1 Bay leaf
Directions:
Make sure the mussels are thoroughly cleaned with cold water. I run it through a few rinses in a strainer. If you buy it from a good seafood vendor, it will usually be free of the beard and dirt.
Make sure the mussels are thoroughly cleaned with cold water. I run it through a few rinses in a strainer. If you buy it from a good seafood vendor, it will usually be free of the beard and dirt.
1. In a large and deep pot, sauté shallots and garlic until it's soft. Don't brown or else you will have a bitter broth
2. Pour wine and chicken stock. Allow the wine to slightly boil to cook out the alcohol.
3. Add salt and pepper to taste. Add Bay leaf
4. Toss in the mussels. Cover the pot and let cook for about 10 mins or until all of the mussels popped open. Toss out any mussels that remain closed. Those are no good.
Serve with crusty bread to soak up the broth!
Enjoy!
Options: my dad usually uses beer instead of wine and he adds a bit of ginger in the broth and cilantro. Also super delicious!
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