Classic French Mussels in White Wine Broth
These classic French mussels are steamed with garlic, shallots, parsley, white wine, butter, and cream. As they cook, they absorb the rich flavors of the broth.
Ingredients
- 3 Tablespoons extra-virgin olive oil
- 2 shallots (finely chopped)
- 4 garlic cloves (finely chopped)
- 2 Pounds mussels (cleaned and debearded)
- 1 cup dry white wine
- 1/2 cup heavy cream
- 4 Tablespoons unsalted butter
- 1/2 bunch fresh parsley (chopped)
- salt and pepper
Optional
Directions
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Step 1
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| Heat the olive oil in a large pot over medium-high heat. Add the shallots and garlic and sauté until softened, about 5 minutes. Add the mussels, wine, cream, butter, and parsley and season well with salt. Add pepper to taste. Give it a good stir, cover the pot, and cook until mussels open and are cooked through, about 10 to 15 minutes. Divide the mussels and the juices between 2 bowls and serve with fresh baguette slices. |
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