Let’s make: steamed mussels in white wine and lemon juice! Seriously on heavy rotation as an appetizer for dinner on the weeknights for us. It’s super easy to make and v impressive, too!
Shallots & garlic, red pepper flakes, white wine, heavy cream, unsalted butter, mussels, parsley, crusty bread, kosher salt/ black pepper, lemon zest and juice, olive oil
Wash your mussels under cool water, set aside. In a deep pot with a drizzle of olive oil, sweat out shallot, garlic and red pepper flakes. Season with salt and pepper.
Next, add in your wine and reduce for 2-3 minutes minutes. Then add in your cream and melt in your butter.
Once your sauce is all combined and the butter is melted throughout, add in the mussels, and stir well to toss with the sauce. Cover with a lid and steam until your mussels open.
Remove the lid and turn off the heat. Toss in chopped parsley, lemon zest, lemon juice, stir and serve with lemon wedges, fresh parsley, freshly cracked pepper and crusty bread.