Mussels with White Wine and Butter


  • Crusty bread, for serving
  • 3 tablespoons chopped fresh parsley
  • Coarse salt and ground pepper
  • ¾ cup low-sodium chicken broth
  • ½ cup white wine
  • 2 garlic cloves, minced
  • 1 shallot, cut into thin rings
  • + 2 more ingredients
    • 3 tablespoons unsalted butter
    • 3 pounds mussels

1. Right before cooking, scrub mussels with a stiff sponge or brush under cold running water. (If the "beards" are still attached, trim them with a knife.) 2. While cleaning mussels, discard ones with broken shells. Lightly tap the hinge end of any open shells on a work surface. Discard those th...

View full recipe at SpringPad


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