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25-Minute Mussels In White Wine

by Chris Salicrup

Under 30 min

Under 30 min

Ingredients

for 4 servings

  • 2 lb
    mussels (1 kg)
  • 3 tablespoons
    unsalted butter
  • 1 yellow onion, finely chopped
  • 3 cloves garlic, minced
  • 1 teaspoon
    red pepper flakes
  • kosher salt, to taste
  • 1 cup
    white wine (240 mL)
  • 1 bunch fresh parsley, finely chopped
  • bread, for serving

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Preparation

  1. To clean mussels, scrub them with a stiff brush under cold running water to remove any grit. Discard any mussels with cracked or broken shells, or that do not close.
  2. In a large lidded pot over medium-high heat, stir butter until melted. Add the onion and cook, stirring frequently, until it has softened and started to brown, 6-8 minutes.
  3. Add the garlic and cook for 30 seconds, stirring constantly.
  4. Add the red pepper flakes and season with salt. Stir to combine.
  5. Add the mussels and stir until completely coated. Add the white wine and stir.
  6. Put the lid on the pot and cook until the mussels have opened, 3-5 minutes. Discard any shells that don’t open after 5 minutes.
  7. Add the parsley and stir. Serve with bread.
  8. Enjoy!
 

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