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