A simple mussels recipe, you cant go wrong.
Ingredients:
- 2 – 3 tablespoons salted butter
- 2 shallots, thinly sliced
- 2 garlic cloves, pressed
- Veggie options
- 1 Fennel bulb, thinly sliced (2 if they are small)
- 3/4 cup finely chopped kale
- you can do either or both
- 3 pounds mussels
- 1. 5 cup dry white wine
- 2 tblsp heavy cream
- fresh parsley, chopped
- Saffron threads
Directions:
- Heat the butter in a large pot over medium-high heat.
- Add the fennel/ kale and shallots and work for 3-4 minutes, then add garlic and cook until softened, about 5-6 minutes all in.
- Add the saffron threads
- Add the wine.. work for a bit to de alcohol (1 min+)
- taste and add a touch of salt if you want
- Add the mussels and cover
- After a bit, give it a shake or stir and work until all open, may be 5 minutes
- Plate the mussels evenly in individual bowls
- Turn heat up on the epic broth…bubble a bit (1 min+?)
- Add a couple tablespoons of cream…. stir and take off heat
- Drop in a couple of tablespoons of large chopped parsley
- Evenly ladle over the plated mussels
- quick dash of fresh lemon juice if you want (not necessary but nice touvh
- Serve with crusty buttered toast….(u can add a pesto spread to toast)
Do: go extra on veggies
Don’t: do too much cream, let the wine be the source of love…
beggarsgourmet.com 