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Mussels in White Wine


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  • 2 T olive oil
  • 2 shallots, thinly sliced
  • 2 cloves garlic, thinly sliced
  • 4 lbs mussels, scrubbed and debearded
  • 1 C dry white wine
  • 1/4 C chopped flat leaf parsley
  • 4 T (1/2 stick) unsalted butter
  • 1 t dosher salt, plus more to taste
  • 1/2 t ground black pepper


Servings 4
Preparation time 5mins
Cooking time 35mins


Step 1

Heat oil in a 6-8 qt pot over medium high heat. Add shallots and garlic and cook, stirring often, until lightly browned, about 4 minutes. Add mussels and white wine and cover. When steam starts to appear, cook until mussels open, about 5 minutes more. Add parsley and butter. Add salt and pepper, plus more to taste. Cook uncovered 3 minutes more and serve with crusty bread.

Add cream for a richer broth.

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