Steamed Mussels with White Wine Broth
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Prep Time: 25 minutes
Cook Time: 15 minutes
Total: 40 minutes
Servings: 2
Author : Adam and Joanne Gallagher
Ingredients
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Instructions
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Step 1
Melt butter in a large pot with a lid over medium heat. When the butter begins to bubble, stir in the shallot and garlic. Cook until softened, about 5 minutes.
Step 2
Add the chicken stock, white wine, and mussels then give them a good toss. Cover the pot with its lid and cook until all the mussels have opened; 6 to 10 minutes. If any mussels do not open, discard them.
Step 3
Remove the pot from the heat, then stir in the cream and parsley. Taste the broth, and then adjust to taste with salt, pepper, or more cream.
Step 4
Serve in big bowls with lemon wedges and plenty of warmed bread to sop up the broth.