Last night we had a few friends for dinner, I made my famous mussels.
Our friends Ashlyn and Brian, Staci, (Evan you were missed) Frank and I sat around our kitchen table with a nice glass of chilled white wine devouring the savory and tender little bites, while dunking crusty french bread and sopping up the shallot + wine infused juice.
We sat for an hour visiting and wiping out drippy chins, with big stripey cotton napkins , while sporting satisfied grins.
Thanks Brian for taking this photo, nothing I like more than having good photographers at my table, and good friends as well.
Mussels in White Wine with Crusty Bread
Serves 6~ Big bowl , little bowls + bowls for discarded shells
1/3 cup olive oil
3 cloves of garlic chopped
1 large shallot, chopped
½ teaspoon salt
2 cups dry white wine
2 tablespoons butter
½ cup chopped fresh parsley
2 teaspoons dried crushed red pepper
3 ½ pounds fresh mussels, scrubbed, de-bearded
*I buy ready made high quality crusty country bread from a bakery.
Heat oil in heavy large pot over medium-high heat. Add shallots and garlic, the crushed red pepper and salt; sauté until shallots is transparent, about 3 minutes. Add wine, bring to boil, add mussels. Cover pot and cook until mussel shells open, stirring once to rearrange mussels, about 6 minutes; discard any mussels that do not open. Using slotted spoon, transfer mussels to large shallow bowl. Boil broth in pot until reduced to 1 cup, add butter, about 3 minutes. Pour broth over mussels. Sprinkle on top with parsley.
Serve with crusty bread, and make sure to have a few big bowls around for the discarded shells. I like to give everyone a bowl with the large discard bowls within reach of every guest.