Steamed Mussels in White Wine & Garlic

Sometimes you want to treat yourself without putting in a whole days effort for the meal! This go-to Mussel recipe is pretty much fool proof (and did I mention, SUPER EASY). Using classic, clean flavors to really highlight the sweetness from the mussels themselves. And the sauce really makes itself during the steaming process. One pot, a handful of ingredients and viola! How simple! I love the combo of garlic (lots and lots of garlic!) lemon, white wine & shallots. I throw in a few pats of butter to give the sauce a bit of richness and fresh parsley makes this dish brighten up. I always love a hint of spice in my food, so I add a generous pinch of red pepper flakes just before steaming to give the sauce a little kick, but this is totally preference and can be omitted. Trust me when I say- you’ll want to make extra Baguette to sop up every last bite. I love grilling the sliced bread so it gets a nice char with a bit of Smokey flavor. Easily make this recipe for a crowd pleasing appetizer that is light enough to not fill you up before the main course or indulge as a dinner, with extra bread and serve with a salad. I hope you enjoy!!

Ingredients: serves 2-4 people

2lbs. Fresh Mussels (PEI Mussels if available) rinsed and de-bearded

2-3 tablespoons Butter

2 Shallots; finely diced

4-5 Clives Garlic; minced

1 Cup Dry White Wine

1 Large Lemon; halved

Handful of Fresh Italian Flat Leaf Parsley; roughly chopped

Red Pepper Flakes (optional)

Salt and Cracked Black Pepper to taste

French Baguette; sliced & grilled/toasted

1. In a large heavy bottom pot or Cast Iron Dutch Oven, melt the butter over medium heat.

2. Quickly Sauté the shallots and garlic until just translucen, careful not to brown the butter or garlic.

3. Turn the heat up to high, add the white wine and mussels (and pinch of red pepper flakes if preferred) squeeze Half of the lemon over everything and add it to the pot; cover. Let steam on high for 6-8 minutes.

4. Check the mussels after about 8 minutes giving them a stir with a big slotted spoon to see if they are mostly open. If not, give 2-3 more minutes covered and check again.

5. Once the mussels are opened, add the rough chopped parsley to the pot and the other half of the lemon squeezed over the top and transfer to a large bowl. Season with Salt and Pepper if you wish.

6. Serve with crusty baguette and eat immediately. Enjoy!