I didn’t start eating seafood until I was 22 years old. Seems nuts to me now, because I love it SO SO much. Mussels are one of my favorite seafood items (sort of random, I know) because they take on the flavor of the broth they are cooked in so well. You can do a lot of fun experimenting with mussels, but this recipe is a pretty traditional (and always successful) favorite.
- 1/2 onion diced
- 2 cloves garlic minced
- 1 large shallot minced
- 1 T olive oil
- 1.5 lb mussels (cleaned)
- 1 C white wine
- 1 t red pepper flakes
- 1 t rosemary (fresh or dried)
- 2 t salt
- 4 T butter (unsalted at room temp)
- bread for serving- sourdough baguette or some other similar bread.
1. Heat olive oil in a deep pot and saute onions, garlic, and shallots until translucent.
2. Add in wine, salt, rosemary, and red pepper and heat for 3 minutes on medium.
3. Add in mussels and cover. Cook for 5 minutes (until all mussels have opened).
4. Add in butter and toss thoroughly to enrich the sauce.
5. Portion into bowls and serve immediately with a sliced baguette. Make sure to have enough bread to dip in the excess sauce- trust me it is delicious!