Description
Restaurant style mussels made at home. All of the flavor at a fraction of the price.
Ingredients
- 4 pounds Mussels
- 3 Tablespoons Butter
- 3 Tablespoons Olive Oil
- ½ cups Shallots, Chopped
- 6 cloves Garlic, Minced
- 2 whole Medium Tomatoes, Seeded And Diced
- ½ Tablespoons Dried Thyme
- 1-¼ cup White Wine
- ¾ cups Chicken Broth
- 2 Tablespoons Lemon Juice
- 2 teaspoons Kosher Salt
- ½ teaspoons Red Pepper Flakes
- 1 teaspoon Fresh Ground Black Pepper
- ¼ cups Flat-leaf Parsley, Chopped
- 1 Tablespoon Lemon Zest
Preparation
Dump mussels into a large bowl and cover with cool water. Set aside.
In a large heavy pot, heat butter and oil over medium heat. Cook shallots until they become translucent, about three minutes. Add garlic and cook just until fragrant, about another minute or two.
Add tomatoes, thyme, white wine, broth, lemon juice, salt, red pepper and black pepper. Turn up heat to medium high and allow it to come to a boil.
Drain the mussels. Then add mussels into the boiling mixture and cover the pot. Cook for eight to ten minutes. Shake pan every now and again to move mussels around.
Remove pot from the heat. Discard any mussels that didn’t open. Pour the mussels and sauce into a large bowl and garnish with parsley and lemon zest. Serve with a loaf of crusty bread to sop up garlic wine sauce.
