Mussels In White Wine For Two
- ¼ cup olive oil
- 2 tablespoons minced shallots
- 1 tablespoon minced garlic
- 1 cup dry, crisp white wine
- 3 pounds mussels, scrubbed and debearded
- 2 tablespoons minced parsley, curly or Italian
- In a large pot with a tight-fitting lid, warm the olive oil over medium heat.
- Add the shallots and garlic.
- Saute until soft, making sure they don't brown, about 2 minutes.
- Raise the heat to high, add the white wine and bring it to a boil.
- Add the mussels, cover the pot and steam until the shells open, 5-9 minutes, stirring once or twice while cooking.
- Do not overcook.
- Discard any mussels that haven't opened.
- Add the parsley, stir and ladle the mussels and the broth into serving bowls.
- Serve at once.
Recipe by at https://www.theorangebee.com/mussels-in-white-wine-for-two/
3.2.2929