Italian Mussels in White Wine
Simple, fresh and full of the ocean flavor, mussels are a wonderful and affordable seafood. This recipe is inspired by my many travels to Italy where I would get mussels as an appetizer all the time, especially in pizzerias.
When it comes to mussels you can use fresh or frozen. I prefer fresh because it is difficult to find frozen that is not already seasoned.
The wine that is used is very important. Select a dry wine that you enjoy. Afterall, it is the base of this dish.
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- 1 lb Mussels
- 1/3 cup White wine
- 1 tbsp Shallot (finely diced)
- 2 clove Garlic (finely diced)
- 1 tbsp Parsley (finely chopped)
- 1/2 tsp Chili pepper (optional)
- 1 tbsp Butter
- Clean the mussels
Brush the outside of the mussels with a hard bristle and remove any beard hairs. Place in a bowl of salted water mimicking the sea. This will help the clams purge any sand and grit. Place in the fridge for 2 hours.
Discard any mussels that are open and do not close when giving them a tap. - Steam the mussels
In a stockpot over medium heat add the butter, parsley, shallot, garlic and chili pepper. Cook for a minute until the butter is melted then add the mussels followed by the wine. Cover the pot quickly and let steam for 3-5 minutes. Give the pot a gently shake to move the mussels around and encourage them to open. They are finished when the mussels open.
Discard any mussels that did not open.