Mussels with garlic butter
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | pounds | Fresh mussels, scrubbed debearded |
| 10 | tablespoons | (1 1/4 sticks) butter |
| ¾ | cup | Finely chopped shallots |
| 6 | larges | Garlic cloves, minced |
| 4 | tablespoons | Chopped fresh parsley |
| 2 | tablespoons | Fresh lemon juice |
| 1 | teaspoon | Grated lemon peel |
Directions
Place mussels in heavy large Dutch oven, cover and cook over high heat until mussels open, shaking pan occasionally, about 5 minutes. Drain mussels, reserving liquid. Transfer mussels to bowl; discard any that do not open. Tent bowl with foil.
Melt butter in same Dutch oven over medium-high heat. Add shallots and garlic and saut‚ until tender, about 3 minutes. Add 3 tablespoons parsley, lemon juice, lemon peel and reserved liquid from mussels and bring to boil.
Season to taste with pepper. Drizzle garlic butter over mussels. Sprinkle with 1 tablespoon parsley.
Garlic is a perfect partner for the shellfish in this easy starter. Pass a basket of soda bread to mop all the juices.
Bon App‚tit May 1996
Posted to MM-Recipes Digest V4 #167 by Julie Bertholf <jewel1@...> on Jun 30, 1997
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