Recipe courtesy of Michele Urvater
Episode: Mussels
Yield:
2 servings
Level:
Easy

Ingredients

Directions

In a pot large enough to accommodate the mussels heat 2 tablespoons butter and gently cook onions, shallots, celery and half of the parsley for about 5 minutes or until tender. Add the wine and bring to a boil. Season with pepper, add the mussels and raise the heat. When the steam starts to escape, shake the pot, keeping the cover tightly on to rotate the mussels inside. Cook them for 5 to 7 minutes or until they open. Discard unopened mussels and set them in a deep bowl. Pour mussel cooking liquid through a fine strainer into a saucepan and reduce quickly and slightly. Whisk in remaining 2 tablespoons of butter and parsley and spoon over mussels. Serve with warm French bread to sop up the juices.

IDEAS YOU'LL LOVE

Mussels in White Wine

Recipe courtesy of Ina Garten

Mussels, Clams and Shrimp in Spicy Broth

Recipe courtesy of Giada De Laurentiis

White Wine Steamed Mussels

Recipe courtesy of Sara Moulton

Toby's Mussel Chowder

Recipe courtesy of John Rodriguez

Steamed Mussels

Steamed Mussels with White Wine, Tarragon, Shallots, Butter, and Grilled French Bread

Recipe courtesy of Bobby Flay

Mussels Mariniere

Recipe courtesy of Wolfgang Puck

Mussel Mariniere

Recipe courtesy of Michele Urvater

Mussels

Recipe courtesy of Dory Ford

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          powered by PubExchange

          Get Cooking