Mussels in a White Wine Butter Sauce!
This is a classic recipe, which is easy to prepare and is a sure-fire hit for your guests! Mussels are awesome because they are so abundant. AND they are ok even when frozen and out of season, because most are flash frozen and vacuum packed. So they will still open when cooked and be fresh, safe and delicious.
You will need:
- 2 pounds of fresh or flash frozen mussels
- 1/4 lb stick of butter
- 2 shallots
- 8 cloves of garlic
- 1/3 cup Italian Parsley
- 5 Large Leaves of FRESH Basil
- 1 cup of water
- 3 cups dry white wine (Chardonnay Preferred)
- Salt & Pepper
In a large pot, sautee' onions in butter until they start to become translucent. Chop the basil and peel and mince your garlic. Add them to the onions and butter along with a half teaspoon of salt and half teaspoon of pepper. Add water and 2 cups of your white wine. Bring to slight boil, add mussels and cover for 3-5 minutes. Check after 3 minutes to make sure mussels are starting to open.
Once Your mussels have opened, add the parsley and give them a big stir with a large spoon from the bottom up to ensure the juices are well incorporated in all the mussels.
Serve Family Style with toasted Italian bread for dipping into the sauce.
Oh..... and the extra cup of wine? Drink it!