Ingredients for Mussels In Wine Broth
- 2 lbs mussels
- 2 tablespoons unsalted butter
- 2 shallots
- 1-2 red chili pepper
- 1 cup dry white wine
- 2 cloves garlic
- Lemon, Zest Of
- sea salt to taste
- freshly ground black pepper to taste
- 2 tablespoons fresh parsley
- crusty bread (for serving)
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How to Make Mussels In Wine Broth
- **Prep the Mussels:** Scrub 1.5 pounds of mussels thoroughly under cold running water to remove any grit. Discard any that are open or don't close when tapped. Trim any beards.
- **Sauté Aromatics:** Melt 2 tablespoons of butter in a large pot over low heat. Add 2 finely chopped shallots, 2 minced cloves of garlic, and 1-2 finely chopped red chilies (adjust to your spice preference). Cook gently for 5-7 minutes, or until softened and translucent, ensuring they don't brown.
- **Reduce the Wine:** Add 1 cup of dry, spicy white wine and 1 teaspoon of lemon zest. Increase the heat to medium-high and bring to a boil. Reduce the wine by half, about 5-7 minutes, to create a rich broth.
- **Cook the Mussels:** Add the prepared mussels, season lightly with salt and freshly ground black pepper. Stir gently, cover the pot, and cook for 2-3 minutes, or until the mussels open. Discard any that remain closed.
- **Serve:** Remove the cooked mussels with a slotted spoon and transfer them to a serving bowl. Pour the flavorful broth over the mussels. Garnish with 2 tablespoons of chopped fresh parsley. Serve immediately with crusty bread and lemon wedges for squeezing.
- **Storage Tip:** If not using immediately, store fresh mussels in a bowl covered with a damp cloth in the refrigerator for up to two days.
Nutrition Information (Approximate per serving)
Sodium
30 g
Sugar
6g
Fat
85g
Carbs
5g
