MUSSELS IN LEMON BUTTER WINE SAUCE

By Lsweetnell

Adapted from Chowoutloud I took out the drained and towel dried plum tomatoes and switched the cup of chopped onions to 3 scallions. You are welcome to switch it back. I have had this recipe without the large onions and tomatoes and it is awesome. Be prepared to make more.

PREP TIME
45 mins
COOK TIME
10 mins
TOTAL TIME
55 mins
Serves: 4

Recommendation: French bread for dipping into the sauce.

Ingredients

• 3 lbs fresh mussels
• 2 TB salted butter
• 2 TB extra virgin olive oil
• 3 Scallions, chopped, white part only
• 4 cloves garlic, minced
• 2 TB freshly squeezed lemon juice
• 1/3 cup freshly chopped flat-leaf parsley
• 1 cup good quality white wine
• 2 tsp kosher salt
• 1 tsp freshly ground black pepper
• 2 TB freshly chopped basil
• fresh lemon wedges for serving

Details

Adapted from chewoutloud.com

Preparation

Step 1

Soak mussels in water for 30 minutes to clean. Drain very well (excess water will affect broth.) Use fingers to pluck off the beard from mussels, if they haven't already been removed. Discard any mussels whose shells aren't tightly shut. Towel dry all cleaned mussels.
In a large non-aluminum stockpot or Dutch oven, heat butter and olive oil over medium heat. Add onions and cook 4 minutes. Add garlic and stir 2-3 minutes or until garlic/onions are translucent. add lemon juice, drained tomatoes, parsley, wine, salt, and pepper. Bring to a boil and boil 3 minutes uncovered (sauce will be reduced.)
Add the mussels, stir to coat, and cover pot. Cook over medium heat for 5-6 minutes or just until all mussels are opened, shaking a few times during cooking to distribute heat. Do not overcook. Once most of the mussels are opened, it is done. Immediately remove from heat. Use tongs to pluck out all opened mussels, placing them in a serving bowl. Discard any that never opened. Pour wine sauce with chopped veggies over the mussels. Sprinkle with freshly chopped basil. Serve immediately with fresh lemon wedges.