Steamed Mussels with White Wine and Garlic

Steamed Mussels with White Wine and Garlic

Level #2 SOUS CHEF

Buy mussels that close when tapped, and store them in your refrigerator covered with a damp cloth – not submerged in water or in an air-tight container. Cook mussels only until the shells open wide: beyond that they begin to get tough.

Serves 4

Preparation time 10 minutes

Cooking time 15 minutes

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Method

1 Heat the oil in a stockpot over a medium-high heat. Add the onion and garlic and cook until the vegetables begin to soften, about 3-4 minutes.

2 Add the wine and clam juice; bring to a boil, stir in the parsley and cook for 5 minutes. Add the butter and stir until melted.

3 Add the mussels, cover the pot, and cook until the mussels open, about 5 minutes. Discard any closed shells.

4 Serve immediately with crusty bread.