I Ate This EVERY DAY for TWO Years

white wine

🥗Healthier: non-alcoholic white wine

💰Cheaper: chicken broth

Chicken broth maintains flavor while reducing alcohol content.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil provides healthy fats and is dairy-free.

shallots

🥗Healthier: green onions

💰Cheaper: onions

Green onions add a similar mild flavor.

parsley

🥗Healthier: cilantro

💰Cheaper: spinach

Spinach offers a different green flavor.

Start with 2 lb of fresh mussels, which can feed four as an appetizer or two as a main.

Store fresh mussels in a colander in a bowl, covered with ice in the refrigerator for up to 3 days.

Remove mussels from the mesh bag and discard any damaged or broken ones.

Tap slightly open mussels; if they don't close, discard them.

Remove beards by pulling down with a paper towel to avoid damaging the shell.

Transfer mussels to a bowl and cover with cold water, rubbing them down with hands to clean.

Let mussels sit in cold water for about 10 minutes to remove sediment.

Dice 1 shallot and mince 6 garlic cloves; feel free to add more garlic if desired.

Use about 2 teaspoons of fresh thyme, removing leaves from woody stems.

Mince 2 tablespoons of fresh parsley.

Rinse mussels in a colander after soaking and discard dirty water.

Heat 2-3 tablespoons of olive oil in a 5-quart saucier over medium heat.

Add shallots and a pinch of salt; sauté for 3-4 minutes until lightly browned.

Stir in minced garlic and cook for 30-45 seconds until fragrant.

Add mussels to the pan and sauté for about 2 minutes, moving them around to incorporate flavors.

Deglaze with 1 cup of dry white wine, using a wine you would drink.

Add 1 cup of chicken stock for extra sauce and season with salt and black pepper.

Cover and cook over medium heat for 2-3 minutes until mussels are fully opened.

Finish by stirring in 3 tablespoons of unsalted butter, minced parsley, and thyme.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens