Shallots, garlic and white wine make the perfect broth for steamed mussels. When cooking mussels if any are open before cooking, discard them. Once cooked, if any have not opened, discard those also. Serve the mussels in a big bowl with bread on the side so you can sop up all that delicious broth.
Melt butter in a large pot with lid over medium heat. When the butter begins to bubble, stir in the shallot and garlic. Cook until softened, about 5 minutes.
Add the chicken stock, white wine, and mussels then give them a good toss. Cover the pot with its lid and cook until all mussels have opened, 6 to 10 minutes. If any mussels do not open, discard them.
Remove the pot from the heat then stir in the cream and parsley. Taste the broth then adjust to taste with salt, pepper, or more cream.
Serve in big bowls with lemon wedges and plenty of warmed bread to sop up the broth.
Adam and Joanne's Tips
How to Clean Mussels: Look through the mussels, if you find any cracked, chipped or open mussels, discard them. About 20 minutes before making the recipe, place the mussels in a bowl full of fresh water. As the mussels breathe they will expel any sand or grit that is inside the shells. Most mussels will have a “beard,”which is just the fibers that emerge from the shell of the mussel. It’s best to remove this. To remove it, hold a mussel in one hand using a dry towel. Then, pull the beard out and away from the mussel with your other hand. Sometimes it can be a bit tricky to remove, but will come out. Finally, use a firm brush to remove extra sand and the odd barnacle. Rinse the cleaned mussels under cold water, and then move on to cooking them.
Nutrition Facts: The nutrition facts provided below are estimates. We have used the USDA Supertracker recipe calculator to calculate approximate values. We did not include bread in the calculations.
If you make this recipe, snap a photo and hashtag it #inspiredtaste — We love to see your creations on Instagram and Facebook! Find us: @inspiredtaste
NUTRITION PER SERVING: Calories 510 / Protein 48 g / Carbohydrate 28 g / Dietary Fiber 2 g / Total Sugars 6 g / Total Fat 17 g / Saturated Fat 7 g / Cholesterol 133 mg
AUTHOR:Adam and Joanne Gallagher
The full recipe post can be found on Inspired Taste here: https://www.inspiredtaste.net/1773/steamed-mussels-in-a-white-wine-broth/