- 2 cups white wine
- ½ cup minced shallots
- 4 cloves garlic, minced
- ½ cup chopped fresh parsley
- 1 bay leaf
- ½ tsp. roasted red pepper flakes
- 4 lbs. mussels, scrubbed and debearded
- 4 tbsp. unsalted butter, cut into 4 pieces
- Salt and pepper
- step 1: Show Images
In a Dutch oven or large stockpot over medium heat, combine the white wine, shallots, garlic, parsley, bay leaf and red pepper flakes. Bring to a simmer and let simmer about 3 minutes to blend the flavors.
- step 2: Show Images
Increase the heat to high and add in the mussels. Cover and cook, stirring twice, until the mussels open, 4-8 minutes.
- step 3: Show Images
Use a skimmer or a slotted spoon to remove the mussels to a serving bowl. Add the butter to the pan with the white wine and whisk in until fully melted. Taste and adjust seasoning as needed with salt and pepper. Pour the sauce over the mussels and serve alongside crusty bread for dipping in the excess sauce.