When I was in Culinary school, this was one of my favorite recipes that I learned. It’s quick, easy, and absolutely delicious!! A little overlooked fact about Mussles is their awesome nutritional profile. They’re high in zinc, iron and other minerals, vitamins A and B12, as well as a fantastic source of protein. Tasty and nutritious, this meal is sure to please!
Serves: 2
Ingredients:
2 tbsp extra virgin olive oil
2 lbs Mussles
1 tbsp minced garlic
1 tbsp minced shallots
1.5 tbsp finely chopped flat leaf parsley
4 tbsp unsalted butter
1 cup dry white wine
1/2 cup heavy cream
1/2 tsp salt
For the Garlic Bread:
4 slices of fresh sourdough bread
3 tbsp unsalted butter, softened
1 tbsp minced garlic
2 tsp freshly grated parmigiano reggiano
1 tsp finely chopped flat leaf parsley
Preheat oven to 350 degrees. In a small bowl, combine the softened butter, garlic, and parsley. Mix well, then spread evenly on one side of each slice of bread. Place the slices of bread, buttered side up, on a baking sheet, and place into the preheated oven for 10 min. Remove from the oven, sprinkle with the freshly grated parmigiano reggiano, and place back in the oven for 5 min.
Thoroughly wash the Mussles with cold water. In a large pot, heat the olive oil over medium high heat. Add the garlic & shallots, and cook until the shallots are translucent (about 3-5 min). Add the butter, and stir until melted. Add the white wine, cream, 1 tbsp of parsley, and salt. Add the Mussles, stir to combine, and cover. Let cook until the Mussles have opened (about 7-10 min). Scoop the Mussles into large bowls, and spoon broth over them. Garnish with the remaining parsley, and serve immediately (with garlic bread) immediately. Enjoy!!