Mussels in White Wine
Elegant, luscious seafood is a great way to start a holiday feast. This recipe pairs just the right mix of spices to leave the palette satisfied and the tummy ready for more. Enjoy this tasteful appetizer with some of your favorite people! 3 pounds large mussels, de-bearded
2 tablespoons unsalted butter, beginning
3 tablespoons unsalted butter, to finish
2 tablespoons extra virgin olive oil
1 cup shallots, minced
5 garlic cloves, minced
1/2 cup diced (canned) plum tomatoes
1/3 cup chopped flat-leaf parsley
1 tablespoon fresh thyme leaves
1 tsp red chili flakes
1 cup white wine
2 teaspoons kosher salt
1 teaspoon cracked black pepper
In a large pan, heat the butter and olive oil over medium heat. Add shallots and garlic and cook until translucent (about 5 minutes). Add the tomatoes, chili flake, parsley, thyme, wine, salt, and pepper. Bring to a simmer.
Add the mussels, stir well, then cover pot with lid, and cook until mussels open (about 5-8 minutes), until all the mussels are opened (discard any that do not open). With the lid on, shake the pot once or twice to be sure the mussels don't burn on the bottom. Then stir in remaining butter. Pour the mussels and the sauce into a large bowl and serve hot.
Tip: If mussel does not open, discard!
*Mussels served best mussels with a crusty garlic baguette!