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
- 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.