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!