Mussels in white wine and garlic
Warmer weather means more outdoor barbecues and clambakes, but I have a traditional shellfish recipe that works well for any of your summertime get-togethers.
Mussels are making a comeback, and here is a popular way to serve them.
Muscadet, Picpoul de Pinet, or Alsace Riesling are all great choices to have with this dish!
2 cups dry white wine
4 large shallots, finely chopped
4 garlic cloves, finely chopped
1/2 teaspoon salt
4 pounds live mussels
1/3 cup mixed fresh herbs, such as flat-leaf parsley, chervil, or basil, chopped.
6 tablespoons butter, cut into pieces
Rinse and scrub mussels under cold running water using your fingers or a paring knife to remove beards (strings that hang from the mussels’ shells), and discard.
In a large stockpot set over medium heat, combine wine, shallots, garlic, and salt.
Simmer 5 minutes. Add mussels.
Cover, and increase heat to high. Cook until all mussels are open, about 5 minutes.
Stir in herbs and butter. Remove from heat. Divide mussels and broth among four bowls. Serve immediately.
by Chef Ricardo