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Recipe from: Ice Cool Kitty
Servings: 4 to 6, about 6 cups
This is the only way my husband wants his mussels prepared; it is a regular around our house. Instead of steaming the mussels in a white wine, garlic sauce - red wine is used. Yum.
2 pounds fresh mussels, scrubbed and bearded
¼ cup olive oil, or olive oil and butter mixed
4 garlic cloves, minced
2 cups chicken broth
1 cup red wine
fresh parsley, for garnish
Prepare mussels, discarding any that will not close after a light tap.
Heat olive oil, or combination olive oil and butter, over medium heat in a dutch oven. Sauté garlic about 5 minutes, but do not allow to brown. Add chicken broth and wine. Allow to come to a boil. Add mussels and cover. Steam about 2 to 3 minutes until shells open. Do not overcook or mussels will become rubbery. Discard any unopened shells. Garnish with fresh, chopped parsley. Serve "family style" in the pot or in individual bowls. French bread can be used to sop up sauce.