2 pounds mussels, scrubbed clean under running water
1/2 cup dry white wine
2 tablespoons butter
1/4 cup minced shallots
1 tablespoon minced garlic
2 teaspoons flour (optional, omit for gluten-free version)
1/4 cup minced parsley
Clean and prep mussels:
1) Put the mussels in a bowl of salted water (1 tablespoon salt per quart of water) for 10-15 minutes. Throw out any that are wide open or refuse to close when you handle them as these ones are likely dead.
See if any mussels still have their beards and if so pull slowly and strongly towards the hinge to remove.
Instructions:
Place 1/2 cup of Fraser-Howard Unoaked Chardonnay in the bottom of a large pot. Add the mussels to the pot. Cover and bring to a boil, then reduce the heat to low. Cook until shells have opened, and the mussels are just cooked, 5 to 7 minutes. Take care not to overcook! Remove cooked mussels, save the cooking liquid:
Once the mussels are cooked, carefully remove them from the pot to a bowl. Let the water in the pot settle for a minute. Gently pour out the cooking water into a measuring cup, leaving any grit in the pot and discard. If the water you've measured out is still a little gritty, filter out the grit using a sieve.
Return pot to heat. Melt the butter in the pot. Add the shallots and cook 1-2 minutes until translucent. Add the garlic and cook a minute more. Add flour to the pan to thicken sauce if desired, stir to combine. (If you prefer a thinner sauce 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. Pour sauce over mussels to serve. Place mussels in serving bowls.
Serve immediately. Serve with crusty bread for dipping in the sauce.
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