0 Ratings
Recipe courtesy of PEI Mussels
- 4 Servings +
2 lb fresh PEI Mussels
3 tbsp Butter
2 Shallots, finely chopped
3 Garlic Cloves, finely chopped
1 tsp Red Pepper Flakes
0.25 cup Dry White Wine, Such As Pinot Grigio
1 Lemon, juiced, plus extra for serving
0.25 Cup Fresh Parsley, finely chopped
Kosher Salt, to taste
Rinse fresh PEI Mussels under running water. Tap any mussels that are still open and discard any that do not close after being tapped and rinsed. Set aside.
Melt butter over medium heat in a large shallow skillet. Add shallots, garlic, and red pepper flakes. Cook 2-3 minutes or until the garlic is fragrant and shallots begin to soften.
Add wine and increase the heat to a medium-high to bring to a simmer.
Add mussels, cover with a lid, and let the mussels steam for 5-7 minutes or until they have opened up.
Add juice of one lemon, give the mussels a good stir, and cook for 1-2 minutes longer, uncovered. Transfer the mussels to a serving bowl, along with cooking liquid.
Sprinkle with parsley, salt, to taste, and garnish with additional lemon wedges.
Serve with crusty bread slices, if desired.
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