Sauteed Mussels with Shallots and White Wine

This week has been an absolute whirlwind. Between work, music, and Snackin’ with Sarah Sellers premiering this week I’ve barely had time to think. Last night I had another recipe to invent and document. After all is said and done (photographs, video, etc) it usually takes me a couple hours per recipe, even if it’s a simple one. So to not starve my husband I thought I would make a quick appetizer to tide him over.

We love mussels and they couldn’t be easier to make. Usually your fish monger will already de-beard them so all you have to do is wash them before you throw them in the pot. Definitely give this recipe a try…it’s delish!

Sauteed Mussels with Shallots and White Wine

Ingredients

  • 1 tbsp extra virgin olive oil
  • 1 large shallot, diced
  • 2 garlic cloves, minced
  • 1.5 tbsp parsley, finely chopped (reserve 1/5 tbsp for garnish)
  • 1 cup chicken stock
  • 1/2 cup white wine, I used a Pinot Grigio
  • 1 pound mussels, rinsed

Rinse the mussels and remove any opened shells.

Heat the olive oil in a large skillet or dutch oven over medium high heat. Add the shallot and saute until fragrant, around 2-3 minutes. Add the garlic and saute until fragrant, around 30 seconds.

Add the white wine and slightly reduce for about 2-3 minutes. Add the chicken stock and parsley and simmer until flavors are well combined, around 6-8 minutes.

Add the mussels to the sauce and simmer until all of the shells are fully opened. If there are any shells that don’t open throw them away.

Serve in a large bowl sprinkled with the remaining parsley.

Bon Appetit!

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