No. 3: Easy Mussels & Butter

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TIPS:

- Especially in a dish like this where the butter is a key ingredient, I love to use Kerry Gold Irish butter. It has a ton of buttery flavor.

-  If a mussel doesn't open even after you allow it a few extra minutes over the heat, don't eat it.

INGREDIENTS:

  • Fresh mussels in the shell (a good rule of thumb is 1 lb per person for an entree)
  • 1 stick (4 oz) Salted butter
  • 2 cups dry white wine
  • 3 tsp Garlic Flakes
  • 3 tsp Shallot Flakes
  • Fresh bread (optional)
  • Lemon (optional)

DIRECTIONS:

  • Rinse and scrub mussels under cold water
  • Using your fingers or paring knife, remove beards (strings that hang from the mussel shells), and discard.
  • In a large stockpot set over medium heat, combine wine, butter, and spices.
  • Simmer 2 minutes.
  • Add mussels and cover, increase heat to high. 
  • Cook until all mussels are open, about 5 minutes. 
  • Remove from heat, divide mussels and broth in bowls to serve. Serve immediately, with lemon wedges and grilled bread.

SUBSTITUTION: Garlic Flakes for: Garlic Pepper (use unsalted butter), Original Garlic Dust, or Roasted Garlic DustItaliano Mix

SUBSTITUTION: Shallot Flakes for: Green Onion Dust, Yellow Onion Dust