-
Serves
2
Author Notes
I love shellfish. When I am at one of the nicer grocery stores like Whole Foods or Wegmans (the best grocery store there is), and they have some good looking muscles, I’m bound to buy the 2 lbs bag and cook them up into a nice white wine sauce over pasta. This is a slightly different approach French version of Mussels with toast points.
This recipe is partially inspired by a recipe recently posted on Fight the Fat Foodie blog. He posted a really nice, healthier version of the Food Network’s classic mussels. I decided to switch a few of the ingredients around, but all in all, its still pretty classic.l. —Carnivore&Vegetarian
Ingredients
2 pounds
Mussels
1 teaspoon
olive oil
2
Shallots chopped
2
garlic cloves minced
1 cup
dry white wine
1/2 cup
milk
4 tablespoons
unsalted butter, slightly melted
1 teaspoon
pink pepper corns
1
bay leaf
1/4 teaspoon
dry parsley
2 teaspoons
sea salt
2 teaspoons
chili flakes (optional)
Directions
- In large pot with lid, heat olive oil over medium heat. Add shallots and cook for 3 minutes. Add garlic and cook an additional 3-4 minutes.
- Add the rest of the ingredients and stir to mix and coat mussels. Cover and cook for approximately 10-15 minutes, or until mussels are cooked. Discard any mussels that did not open
- Pour sauce into a separate bowl. Divide mussels into separate bowls and top with half the sauce. Serve with toasted bread.
- Eat. Enjoy!