A perfect dinner on an early fall night. Mussles in a delicious white wine and shallot broth,served with a crusty french bread to soak up all the juices. A chilled glass of crisp chardonnay. The perfect light dinner!!!
3 pounds of mussels
2 tablespoons of olive oil
1/2 cup of chopped shallots
3 garlic cloves, minced
3 Tablespoons of chopped fresh parsley
2 Tablespoons of butter
2 Cups of chardonnay or pinot grigio
1/2 cup of cream
1 Teaspoon of black pepper
2 pinches of Kosher salt
In a large, deep sided frying pan, heat the butter and olive oil over medium heat. Add the shallots and cook for 5 minutes; then add the garlic and cook for 3 more minutes, or until the shallots are translucent. Add the parsley, wine, cream, salt, and pepper. Bring to a boil.
Add the cleaned mussels, stir well to coat everything, then cover the pan and cook over medium heat for 8 to 10 minutes, until all the mussels are opened (discard any that do not open). With the lid on, shake the pot once or twice to be sure the mussels don't burn on the bottom. Pour the mussels and the sauce into large, shallow bowls and serve hot. Don't forget the french bread!