The best New England-style mussels you will ever taste. Cooked in a wine broth and topped with a garlic butter. You’ll believe it when you eat it. Serve with thinly sliced garlic French bread toast.
- 2 cups white wine
- 2 shallots, finely chopped
- 10 cloves garlic, minced, divided
- 4 pounds mussels, cleaned and debearded
- 1 ¼ sticks butter
- ½ cup chopped Italian parsley
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
- 1 Mix wine, shallots, and 4 cloves garlic in a large saucepan over medium heat. Bring to a simmer. Add mussels. Cook until shells open, 10 to 15 minutes.
- 2 Discard any unopened mussels. Drain the rest and place in a bowl.
- 3 Melt butter in a pan; add remaining garlic and heat until fragrant, 30 seconds to 1 minute. Add parsley, lemon juice, and lemon zest. Pour over the steamed mussels.
- Calories 249.8
- Carbohydrate 9.2 g
- Cholesterol 68.7 mg
- Fat 11.2 g
- Fiber 0.2 g
- Protein 21.5 g
- Saturated Fat 5.3 g
- Sodium 381.8 mg
- Sugar 0.6 g