Garlic Butter Mussels
Whenever we eat out at an Italian restaurant, the first thing I look for on the appetizer menu is mussels. They are an acquired taste like oysters. If the sauce is flavorful, you cannot go wrong.
- 1 and 1/2 pound of mussels
- 1/2 cup dry white whine
- 1/4 cup chopped roma tomato
- 2 tbsp minced shallots
- 2 tbsp butter
- 1 tbsp minced garlic
- Parsley, chopped for garnish
- Clean mussels in salt water for 10 minutes. Discard mussels that are open.
- Add wine to a large pot. Add mussels, bring to a boil, and then reduce the heat to low. Mussels should open after 4-7 minutes. Do not overcook.
- Once mussels have cooked, carefully remove them from the pot, one at a time with tongs. Save 1/2 cup of water from mussels without grit (strain if needed).
- Melt butter in a medium saucepan. Add the shallots and cook until translucent. Add garlic to the pan and continue cooking for one minute.
- Add mussels and water to pan. For thicker sauce, add a teaspoon or two of flour to the pan, stir to combine.
- Add chopped tomatoes and 1 tbsp of chopped parsley to mussels and sauce.
- Place mussels in serving bowl and pour sauce over. Garnish with parsley and serve immediately. Enjoy.