Mussels with Capers and white wine
By CarolM-2
Rate this recipe
5/5
(1 Votes)
Ingredients
- 1 Tbsp. butter or margarine
- 1 med shallot, finely chopped (about 2 Tbsp.)
- 2 garlic cloves, crushed
- 1/2 cup dry white wine
- 2 Tbsp. drained capers
- 3 lbs. mussels, scrubbed with beards removed
- 1/2 cup loosley packed fresh parsley leaves, chopped
Details
Servings 4
Preparation time 15mins
Cooking time 25mins
Preparation
Step 1
In a 5-6 qt. saucepot or dutch oven, melt margarine over med-high heat.
Add shallot and garlic, and cook 2 minutes, stirring frequently. Stir in wine and capers, and heat to boiling; boil 2 minutes.
Add mussels to pot and cook over med-high heat, covered, 10 minutes or until shells open, stirring occasionally. Discard any unopened mussels.
Serve mussels in bowls with sauce. Sprinkle with parsley.
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