Steamed Mussels

March 15th, 2011 § 0 comments § permalink

Serves 4

Ingredients

½ cup extra virgin olive oil
1 tablespoon unsalted butter
1 medium white onion, thinly sliced into half moons
1 bulb fennel, thinly sliced into half moons
4 cloves garlic, smashed and chopped
1 cup white wine
2 pounds mussels, washed, beards removed
Juice of 1 lemon
2 cups fresh parsley leaves, roughly chopped

Directions

Heat ¼ cup olive oil and butter in stockpot. Add onion, fennel, and garlic, and cook over medium-low heat until translucent, about 5-7 minutes. Add white wine, bring to simmer, and cook until ¼ of the liquid has cooked off, about 2 minutes. Add mussels, cover with tight fitting lid and steam, shaking pot occasionally, until mussels open, about 7-10 minutes. Discard any that don’t open. Add half the parsley. Spoon mussels and contents of the pot into a big, shallow bowl. Drizzle with lemon juice and remaining olive oil. Top with remaining parsley. Serve with toasted or grilled country bread, lightly rubbed with garlic.

Where Am I?

You are currently browsing entries tagged with steamed mussels at Recipes.