Steamed Mussels

This recipe is easy, quick, and a delicious source of protein and can be eaten on top of rice or on Joe’s house-made pasta.

The leftover broth is also fantastic for soaking up with Art of Bread’s by Joe’s Demi-Baguette.

Pair with a bottle of dry white wine from our Wine Department.

Ingredients

• 2 pounds mussels, cleaned
• 1 tablespoon butter
• 2 small shallots, thinly sliced
• 2 garlic cloves, finely chopped
• 1 cup (236 ml) low-sodium chicken stock
• 1/2 cup (118 ml) dry white wine
• Splash heavy cream
• 1/4 cup roughly chopped fresh parsley
• Salt and fresh ground black pepper
• Lemon wedges, for serving
• 2 Art of Bread by Joe’s demi-baguette, warmed for serving

DIRECTIONS

1. Melt butter in a large pot with a lid over medium heat. When the butter begins to bubble, stir in the shallot and garlic. Cook until softened, about 5 minutes.
2. Add the chicken stock, white wine, and mussels then give them a good toss. Cover the pot with its lid and cook until all the mussels have opened; 6 to 10 minutes. If any mussels do not open, discard them.
3. Remove the pot from the heat, then stir in the cream and parsley. Taste the broth, and then adjust to taste with salt, pepper, or more cream.
4. Serve in big bowls with lemon wedges and plenty of warmed bread to sop up the broth.

Recipe and photo from Inspired Taste.