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    • Mussels with Shallots and Parsley

    Mark Sharron
    Easy
    25 minutes
    02-Apr
    Mussels with Shallots and Parsley is an easy and delicious recipe for a great meal for any occasion. This dish is packed with flavour and nutrition, and it's also surprisingly simple to prepare. Combining shallots, garlic, white wine, and butter creates a savoury sauce that perfectly complements the mussels. The parsley adds a bright, fresh flavour to the dish, making it a great accompaniment to various sides. Whether you're looking for a quick weeknight dinner or an impressive dinner party dish, Mussels with Shallots and Parsley is sure to please.  
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    Ingredients

    • 2 lbs. mussels
    • 2 tablespoons olive oil
    • 2 shallots, finely chopped
    • 3 cloves garlic, minced
    • 1/4 cup white wine
    • 2 tablespoons butter
    • 2 tablespoons chopped fresh parsley
    • Salt and pepper to taste

    Method

    • Step-by-Step Method for Mussels with Shallots and Parsley
    • Rinse and scrub the mussels under cold running water to remove any grit and beards
    • Discard any mussels with cracked shells or that remain open after a gentle tap
    • Finely chop the shallots and mince the garlic cloves
    • Heat the olive oil in a large, wide pot over medium heat
    • Add the chopped shallots to the pot and sweat until translucent, about 2 minutes
    • Add the minced garlic and sauté for 30 seconds, stirring to prevent burning
    • Add all of the cleaned mussels to the pot in a single layer if possible
    • Pour the white wine evenly over the mussels
    • Cover the pot with a tight-fitting lid
    • Increase heat to medium-high and steam the mussels for 3–5 minutes, occasionally shaking the pot gently
    • When the majority of mussels have opened, remove the pot from heat
    • Discard any mussels that have not opened after cooking
    • With the lid off, add the butter to the hot pot and toss until melted and well combined
    • Season with salt and pepper to taste, gently stirring to mix
    • Sprinkle the chopped parsley over the mussels and toss lightly
    • Transfer the mussels and broth to a warmed serving bowl, spooning the aromatic cooking liquid over the top
    • Serve immediately with optional crusty bread to absorb the broth