Steamed Mussels in a White Wine Broth
Prep: 25 mins
Cook: 15 mins
Servings: 2 (generous)
2 pounds mussels, cleaned
1 tablespoon butter
2 small shallots, thinly sliced
2 garlic cloves, finely chopped
1 cup low-sodium chicken stock
½ cup dry white wine
splash heavy cream
¼ cup roughly chopped fresh parsley
salt and fresh ground black pepper
lemon wedges for serving
1 baguette, warm for serving
- Melt butter in a large pot with lid over medium heat. When the butter begins to bubble, stir in the shallot and garlic. Cook until softened, about 5 minutes.
- Add the chicken stock, white wine, and mussels then give them a good toss. Cover the pot with its lid and cook until all mussels have opened, 6 to 10 minutes. If any mussels do not open, discard them.
- Remove the pot from the heat then stir in the cream and parsley. Taste the broth adjust to taste with salt, pepper, or more cream.
- Serve in big bowls with lemon wedges and plenty of warmed bread to sop up the broth.