Mussels with Garlic White Wine Broth
1 lb live mussels
1 cup white wine
4-5 cloves of garlic, minced
1 small shallot, chopped or thinly sliced
1-2 tbsp butter
1-2 tbsp olive oil
Red chili flakes
Fresh herbs (like fennel or parsley)
Salt & Pepper
Pull off any beards, the hair-like strands, from the mussels and wash them clean.
Melt the butter in a large pot on medium heat. Cook the garlic and shallot for a minute, preserving their fresh flavor.
Put in the wine and bring to a boil. Grate in some lemon zest. Add as many chili flakes, salt, pepper and herbs as desired. Pour in the oil.
Dump the mussels in the pot and stir them around. Cover and let them steam for a couple
minutes. Cook until the mussels open up themselves, about 5 minutes total. Don’t let the meat inside shrink from overcooking.
Fish out the mussels into a separate dish to serve. Any that are unopened should be smelled before consuming to check if they’re spoiled.
Serve alongside the broth, dipping them in with each bite.
A simplistic dish highlighting the fishy flavors of the mussels, a very eco-friendly protein source. By steaming them in the broth, we extract any flavor that drips down while ensuring that they do not overcook.