Fresh Mussels in White WineA featured Wine Club recipe for Cloisonné Wines.
Amazing as an appetizer or double the recipe for a light seafood dinner. The combination of garlic, butter, white wine and lemon are perfectly balanced for the flavors of the Mussels. Add in the red pepper flakes and these will turn into the best Mussels you've ever had!Yield: 2 - 4
Prep Time: 5 Minutes
Cook Time: 8 Minutes
• 3 Tbs. Butter
• 2 cloves Garlic (minced)
• 1/4 tsp. Red Pepper Flakes
• Freshly Ground Black Pepper (to taste)
• 2 lbs. Mussels (cleaned and de-bearded)
• 2 cups White Wine
• 1 Lemon (zested)
• 1/2 cup chopped fresh flat-leaf Parsley
• 3 slices Bread (grilled with olive oil)
• Lemon Wedges for garnish
Melt butter in a large stock pot over medium heat. Add garlic and let sizzle for about 30 seconds. Season with Red Pepper Flakes and Lemon Zest, stirring for about 60 seconds. Quickly pour Wine into the pan and season with Black Pepper. Bring sauce to a boil, stir in Mussels, and cover immediately. Let simmer for 1 to 2 minutes. Stir Mussels, replace cover, and let boil for 2 more minutes.
The shells will begin to open. Stir in Parsley, cover pot, and cook until all shells are open, 1 to 3 minutes. Serve with grilled bread and lemon wedges.