Steamed Mussels in Wine Broth

Steamed Mussels in Wine Broth 

No matter how you celebrate the holidays, I hope you had the chance to enjoy all that is dear to you. Sunday was a quiet day for us, and I mean that in a good way. Christmas Eve was crazy busy and we spent the day with family. Now it’s time to regroup and gather our wits for the next festivity.

We usually lay low for New Year’s and this year is no exception. Many snacks and appetizers will be our on our list as well as these mussels steamed in a wine broth. Cooked right; these beauties are both succulent and delicious. My husband cooks all fish and grills all meat as I tend to cook them to death. These were steamed in a large covered stockpot with garlic, shallots, white wine and chicken broth for 6 minutes. When the lid was removed the amazing aroma almost knocked us off our feet.

Serve steamed mussels with hot garlic bread and a nice green salad and you will have a delicious, sophisticated meal, or serve as an appetizer for your next party. Both ways are special enough to start the New Year with.

Happy New Year’s!

Here is a link from Serious Eats on how to clean and debeard mussels.

yield: 6 or more as an appetizerAuthor: Cheriprint recipe

Steamed Mussels in Wine Broth

prep time: 45 MINScook time: 10 MINStotal time: 55 mins

Serve steamed mussels with hot garlic bread and a nice green salad and you will have a delicious, sophisticated meal, or serve as an appetizer for your next party. Both ways are special enough to start the New Year with.

INGREDIENTS:

• 6 pounds mussels
• 4 tablespoons olive oil
• 1 large shallot, minced
• 3 garlic cloves, minced
• 12 sprigs thyme
• 3/4 cup dry white wine
• 1 lemon, juiced
• 1 1/2 cups low-sodium chicken broth
• ½ cup parsley, chopped
• 3 tablespoons unsalted butter

INSTRUCTIONS:

1. With a vegetable brush; scrub mussels under cold water, discard any with broken shells. (I have attached a link above with thorough instructions on cleaning and storing.)
2. In a large stockpot over medium-high heat; add olive oil and sauté shallots, garlic and thyme; (stir constantly). When shallots are soft add mussels and give them a good stir. Now add wine, lemon juice and chicken broth. Cover and steam over medium-high heat for 6 minutes until the mussels open. Stir in butter and parsley.
3. Serve steamed mussels with hot garlic bread for dipping into broth as an appetizer, or simply add a green salad and enjoy as a complete meal.

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