Mussels are one of our go-to dishes for celebrating….we’ve made them for birthdays, Valentine’s Day, and for celebrating new jobs. They would also make a great appetizer or entree for two to celebrate the New Year!
Mussels are one of those recipes that may seem too complicated or too fancy to make at home, but really they require little effort and the end result is pretty spectacular! It’s also a dish you can feel good about eating. Mussels contain many vitamins and minerals including Vitamin B12 and Selenium. They are also a great source of lean protein.
There are many different ways to prepare mussels. Usually they are steamed in some kind of flavorful broth which can range anywhere from tomato-based to coconut milk with lemongrass. I chose to share this white wine variation because I think it’s a simple, straightforward way to ease you into the world of mussels if you are a newbie. Make sure to serve them with some crusty bread to soak up the broth because let’s be honest- that is one of the best parts!
I am so grateful to be spending New Year’s Eve with some of our closest friends. Kevin and I had such an amazing 2015 filled with life-changing events. We had the wedding of our dreams, moved to Boston, became an Aunt and Uncle, and I was able to start this website! We have some exciting plans for 2016 and I cannot wait to see what this next year brings. Wishing everyone health and happiness in the New Year!
- 2 Tablespoons olive oil
- 1 shallot, minced
- ½ teaspoon red pepper flakes
- Salt and pepper to taste
- 4 cloves of garlic, minced
- 1 and ½ cups dry white wine
- ½ cup fresh parsley, chopped
- 1 bay leaf
- 2 pounds mussels, scrubbed and debearded
- Crusty bread, for serving
- Start by preparing the mussels. Most mussels will already have their “beards” removed when you purchase them, but if not, remove the “beard” with your fingers. If the mussels are dirty, scrub them under running water. Discard any mussels whose shells aren’t closed shut.
- In a Dutch oven or large stockpot, add the olive oil, shallot, salt, pepper and red pepper flakes. Sauté over medium heat for 3-5 minutes. Add garlic and cook for an additional 3 minutes.
- Add the white wine, parsley and bay leaf and bring to a simmer.
- Add the mussels, stir well, then cover the pot and let cook over medium heat for 8-10 minutes until the mussels have opened (discard any that do not open.)
- Pour the mussels and the sauce into a bowl and serve hot with crusty bread.