Mussels In White Wine Broth

Total time: 25 min

Active time: 25 min

Serves: 3

Succulent mussels steamed in white wine garlic broth is a specialty of Belgium. Elegant, delicious, healthy, and easy to make. What else can you ask for?

Ingredients

30 mussels

2 shallots

1 cup white wine

1/2 teaspoon salt

If available:

1 bulb garlic

1 teaspoon red pepper flake

1/2 lemon

1/4 bunch parsley

Steps

  1. Make white wine broth.

    • Add white wine to a pot large enough to hold all mussels.

    • Cover and apply medium-low heat.

    • Cut shallots into small pieces, about 1/2-cm or 1/5-inch. Add shallots to pot and stir.

    • Mince garlic. Add garlic to pot and stir.

    • Add salt and red pepper flake to pot and stir.

    • Cover pot and let simmer.

  2. Clean mussels.

    • Place mussels into a colander.

    • Rinse mussels under cold running water, tossing them around gently.

    • Scrub with a brush until water runs clear.

    • Remove stringy fiber, if any, by pinching and pulling toward the shell hinge.

    • Discard mussels that are not fully closed or that do not close when tapped gently. An open shell indicates the mussel is either dead or dying.

  3. Cook mussels.

    • Increase heat to medium-high. Put mussels into pot. Stir roughly, cover, and steam until mussels shells are open, about five minutes.

    • While mussels is steaming, roughly chop parsley. Add to pot and stir. Cover pot.

    • Turn off heat after mussels are ready. Squeeze in lemon juice.

  4. Discard mussels whose shells are still closed.

  5. Serve immediately.

Notes

  1. Mussels should be stored in the refrigerator. Do not put them under water or in airtight containers; they would suffocate otherwise.