BUTTERY CHARDONNAY RECIPES

Name: Mussels with White Wine and Butter
Prep time: 20 min
Total time: 20 min
Ingredients: 3 pounds mussels; 3 tablespoons unsalted butter; 1 shallot, cut into thin rings; 2 garlic cloves, minced; 1/2 cup white wine; 3/4 cup low-sodium chicken broth; Coarse salt and ground pepper; 3 tablespoons chopped fresh parsley; Crusty bread, for serving

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MUSSELS WITH WHITE WINE AND BUTTER RECIPE | MARTHA STEWART

Mussels with White Wine and Butter Recipe | Martha Stewart image

In this classic French recipe, the juices released by the mussels help create a flavorful sauce that is perfect for sopping up with a piece of crusty bread.

Provided by Martha Stewart

Categories Seafood Recipes

Total Time 20 minutes

Prep Time 20 minutes

Number Of Ingredients 9

Ingredients

3 pounds mussels
3 tablespoons unsalted butter
1 shallot, cut into thin rings
2 garlic cloves, minced
1/2 cup white wine
3/4 cup low-sodium chicken broth
Coarse salt and ground pepper
3 tablespoons chopped fresh parsley
Crusty bread, for serving

Steps:

Right before cooking, scrub mussels with a stiff sponge or brush under cold running water. (If the "beards" are still attached, trim them with a knife.)
While cleaning mussels, discard ones with broken shells. Lightly tap the hinge end of any open shells on a work surface. Discard those that don't close.
In a large pot with a lid, melt 1 tablespoon butter over medium-high. Add shallot and garlic. Cook, stirring, until fragrant, 1 minute.
Add white wine and chicken broth. Bring to a simmer over high.
Add mussels; stir to combine. Cover, reduce heat to medium-high, and cook until mussels open, 5 minutes, stirring once. Discard unopened mussels.
Season with salt and pepper. Remove from heat; stir in parsley and remaining butter until butter is melted. Serve with crusty bread.

Nutrition Facts : Calories 400 g, FatContent 16 g, ProteinContent 42 g

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