This classic steamed Mussels recipe is a quick and easy Friday night meal, perfect for Lent. Dip some bread into this white wine, garlicky broth and you will think you died and went to heaven. Simple, elegant and delicious.
Last week was my husbands birthday. We decided to take a little weekend vacation down to North Carolina. We left almost mid week, Thursday to be exact. We had scheduled a few thing over the weekend but we had a few days where we could explore and just wing it for a few of our meals.
It was a bit cold most days and on Friday it rained most of the day. I walked along the beach on Saturday, but certainly did not go swimming. It was way to cold for that.
On Friday, oh glorious Friday, I had this for lunch.
It was so good I decided to recreate it at home. The only thing missing was the piece of baguette I used to sop up all the wonderful broth left in the bottom.
Mussels in WIne
Ingredients:
2 tablespoons butter
2 cloves garlic minced
1 shallot minced
1 medium lemon zested
2 cups dry white wine
1/4 teaspoon black pepper
2 pounds mussels
2-3 slices of grilled bread
Directions:
Heat butter in a stockpot and garlic and cook for about a minute add the shallots and cook another minute. Add lemon zest and cook another 30 seconds. Add wine and season with black pepper. Bring mixture to a boil. Stir the pot and add the mussels put a lid on the pot and allow mussels to steam. Cook 2-3 minutes or until all the mussels are open.
Serve with grilled bread to sop up all the juice.
Note: Any unopened mussels should be discarded.
Peace be with you,
Vonnie
