Mussels in White Wine Sauce

I love ordering mussels when we're out to eat (I'm thinking 45 East!) so I thought I'd give them a try at home. There were some kind of stinky moments... but all in all we had a great meal!


You'll want to buy the mussels fresh and put them in an ice bath with good drainage between the time you get home and plan on cooking them. Mussels don't like water, but they do want ice- so mix them with ice in a colainder and put it on top of a big pot until you're ready to get going!





Serves 2
Ingredients:

• 2 lbs fresh mussels
• 1 c dry white wine
• 2 large shallots, finely chopped
• 2 cloves garlic, finely chopped
• 1/2 tsp salt
• 4 Tbs butter, cubed

 Directions:


1. Rinse and scrub mussels under cold water. With a pairing knife, cut the beards off of the hipster mussels (the strings that hang from them) and discard.

2. In a large stock pot over medium heat, combine wine, shallots, garlic and salt. Simmer 5 minutes.






3. Add mussels, cover and increase heat to high. Cook until mussels are all open, about 5 minutes.






4. Stir in butter and remove from heat. Divide mussels and broth in two large bowls.
 Serve immediately.

Voila! So tasty, quick and easy!!