Mussels in White Wine Sauce

By cam_46

Ingredients

• 2 # mussels, scrubbed clean under running water (I buy the ones that are already cleaned & cooked)
• 1/2 cup dry white wine
• 2 Tbl butter
• 1/4 cup minced shallots
• 1 Tbl minced garlic
• 2 teas flour (optional, omit for gluten-free version)
• 1/4 cup minced parsley

Details

Preparation time 20mins
Cooking time 35mins

Preparation

Step 1

Put 1/2 cup of dry white wine in the bottom of a large pot (at least 4 qts). Cover and bring to a boil and then reduce the heat to low. As the mussels cook, they will release their highly flavored water into the pot. Cook until shells have opened, & the mussels are just cooked, looking steamed & soft, 5-7 minutes. Take care not to overcook, or the mussels will be rubbery and hard. Once the mussels are cooked, carefully remove them from the pot to a bowl, one by one using tongs, including those that have broken loose from their shells. Do not discard the water in the pot!
Let the water in the pot settle for a minute. Any grit will settle to the bottom. Gently pour out the cooking water into a measuring cup, leaving the grit in the pot to discard.
Melt te butter in a medium sized saucepan. Add the shallots and cook a couple of minutes until translucent. Add the garlic and cook a minute more. If you want your sauce to be a little thick, add a teaspoon or two of flour to the pan, stir to continue. (Otherwise skip the flour). Slowly add about a cup of the filtered mussel cooking water to the saucepan, stirring to create a smooth sauce. Add the minced parsley to the sauce.
Place mussels in serving bowls. Pour some sauce over each bowl of mussels. Serve immediately with crusty bread for dipping.