Mussels in Butter Garlic Sauce
Mussels in garlic butter sauce are a popular dish that can be found in various culinary traditions. However, they are often associated with French and Italian cuisine. In France, mussels are commonly prepared in a white wine and garlic butter sauce, known as “Moules Marinières.” In Italy, a similar dish called “Cozze al Burro” is made with mussels cooked in a savory butter and garlic sauce.
Ingredients
2 pounds of fresh mussels, cleaned and debearded
4 tablespoons of butter
4 cloves of garlic, minced
1/2 cup of white wine
1/4 cup of chopped fresh parsley
Sea salt and pepper to taste
Instructions
Clean the mussels: Scrub the mussels under cold running water to remove any dirt or debris. Pull off any beards (the hairy fibers) that may be sticking out from the shells. Discard any mussels that are cracked or don’t close when tapped.
In a large pot or skillet, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to let it brown.
Pour in the white wine and bring it to a simmer.
Add the cleaned mussels to the pot and cover with a lid. Cook for about 5-7 minutes, shaking the pot occasionally, until the mussels have opened. Discard any mussels that do not open.
Once the mussels are cooked, remove the pot from the heat and stir in the chopped parsley. Season with salt and pepper to taste.
Serve the mussels in bowls, spooning the butter garlic sauce over the top. You can also serve the mussels with some crusty bread to soak up the delicious sauce.
Enjoy!
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If you enjoyed this recipe, please take a look at other recipes on my Fast, simple and good appetizer and seafood pages.
Mussels in Butter Garlic Sauce