Prep Time: 10 min.
Cook Time: 10 min.
Yield: 4 servings
2 tablespoons butter
4 cloves fresh garlic, minced
2 chopped shallots
1/2 teaspoon of crushed red pepper flakes
1 ½ cups dry white wine
1 cup chicken broth
Juice of 1 lemon
Fresh ground black pepper to taste
2 pounds mussels, cleaned and debearded
1 cup chopped fresh, curly parsley
Grilled bread slices
In a deep pot, heat butter until melted and add garlic, shallots and red pepper flakes; sauté for 2-3 minutes until garlic is tender. Add wine, broth, lemon, and pepper, and bring to a boil. Add mussels, cover, and lower heat to maintain a simmer. Allow to simmer for 1-2 minutes, then stir and quickly replace lid. After 1 more minute, add parsley, cover, and cook for an addition 2-3 minutes, until all (or most) of mussels have opened.
Remove covered pot from heat. Serve immediately including both mussels and broth in the bowl, removing and discarding any mussels that have not opened.
Serve with grilled bread (sliced, drizzled with olive oil, toasted under a medium broiler for 2 minutes for each side, rub with a garlic clove) and a simple tossed green salad with oil and vinegar dressing.
MAINE RECIPES > APPETIZERS & BEVERAGES > MAINE MADE MUSSELS
COURTESY OF GAYWEDDINGSINMAINE.COM
Living in Maine certainly has its advantages in the selection & price of local seafood. Take mussels, they have a lot going for them: they are inexpensive, versatile, flavorful and easy to prepare. Additionally, by buying Maine cultivated mussels you are supporting the revitalization of Maine’s fishing ports. Mussels are great to eat with your hands, along with your favorite crusty bread.