Mussels with White Wine and Butter – Seafood in 5 Minutes

Let me take the mystery out of buying, storing and cooking mussels. My Mussels with White Wine and Butter recipe takes less than 5 minutes to cook with very little prep time. The juices from the mussels combined with dry white wine, shallots, parsley and butter create a flavorful sauce that is perfect for sopping up with a piece of crusty bread.

=== 🍽🍸🥩 RECIPE ===
2 pounds mussels, rinsed and scrubbed, beards removed
2 teaspoons of olive oil
1 clove garlic, finely chopped
1 shallot, finely chopped
Pinch hot pepper flakes (optional, add more to taste, or use some other chili)
6 to 8 ounces dry white wine
4 tablespoons butter
2 tablespoons fresh parsley, chopped

Sort through the mussels and discard any that have broken shells, or that are open and won’t close when tapped.

Heat the oil in a large pan over medium low heat. Add shallots, garlic and pepper flakes. Cook until softened, 1-2 minutes.

Add the mussels, increase the heat to high, add the wine and cover. Steam until all the mussels are opened – 3 to 4 minutes. Once open, add the butter and parsley. Stir to combine.

Serve immediately with crusty bread. Discard any mussels that didn’t open.

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