Mussels in White Wine and Meyer Lemon Sauce

TOTAL TIME: 25 min
Prep: 10 min
Inactive Prep: --
Cook: 15 min
 
YIELD: 4 to 6 servings
LEVEL: Easy

ingredients

  • 1/2 cup (8 tablespoons) unsalted butter, plus more for the bread
  • 4 shallots, minced
  • 1 cup fresh parsley leaves, chopped
  • 1 cup good white wine
  • 1 teaspoon freshly cracked pepper
recipe tools

Directions

Heat the butter in a large pot over medium heat. Saute the shallots until opaque, a few minutes. Add the parsley, wine, pepper, sea salt and lemon juice. Turn the heat up to high and bring the mixture to a boil. Let reduce for 3 minutes. Add the mussels, cover and shake the pot every minute so that the mussels cook evenly. When the mussels open, they're done. Discard any unopened ones.

Toast the bread, rub with the garlic clove and spread with butter. Spoon 6 to 8 mussels into each bowl and add 2 slices of bread.
Advertisement

On TV

*ALL TIMES EASTERN
ON AIR
NOW
TONIGHT
10:00
PM

Get Cooking Channel on your TV.