This is a perfect New Year’s Eve appetizer. Fresh and not too filling, this recipe is quick, simple and has limited ingredients. A broth made from white wine, garlic, butter and the freshest mussels you can find, serve it with a toasted baguette to soak up the juices and a big ass glass of cold bright white wine.
Serves: 4-6
Cooks in: 20 min
INGREDIENTS
2 tbsp grass-fed butter
2 tbsp extra virgin olive oil
3 cloves of garlic, diced
1 shallot, diced
1 cup of white wine
1 cup of chopped cherry tomatoes (or regular if you can’t find cherry)
1 lemon
A handful of parsley, chopped
Live mussels (½ -1 pound per person depending on how much of a seafood monster you are)
*1 chilli sliced (optional if you like it with a hint of spice)
Toasted baguette slices
INSTRUCTIONS
Clean and debeard the mussels (cleaning tips here)
Melt butter and olive oil in a stockpot on medium-low heat
Add diced garlic and shallots and fry until translucent and fragrant
Deglaze with wine
Add chopped tomatoes and diced chilli
Simmer the liquid for a few minutes to let all those flavours party together
Salt and pepper to taste
Chuck in the mussels, bring up to medium-high heat and simmer
Place a lid on the pot and steam for about 6 minutes or until the mussels have opened wide
Ladle into a bowl and finish with a sprinkle of parsley, a squeeze of lemon and side of toasted baguette
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