Discard any mussels with cracked or opened shells. If necessary, debeard mussels by pinching the clump of hair-like fibers on the shell and firmly pulling the beard out. Rinse mussels under cold running water to remove any sand and grit.
For this traditional French dish, fresh mussels are steamed in a buttery wine broth that’s flavored with shallots and garlic. Serve over cooked pasta to soak up every drop of the aromatic cooking sauce.
Servings and Ingredients
|2 lbs. Fish Market live large mussels|
|4 oz. Hy-Vee angel hair pasta|
|½ c. Hy-Vee unsalted butter, divided|
|¼ c. minced fresh garlic|
|⅓ c. finely chopped shallots|
|5 tbsp. finely chopped Italian parsley, divided; plus additional for garnish|
|1 c. dry white wine|
|Hy-Vee Bakery sliced San Francisco sourdough bread, grilled; for serving|
Things To Grab
- 5- to 6-qt. Dutch oven
- 2 serving bowls
Cook pasta in salted water according to pkg. directions until al dente. Drain and keep warm.
Meanwhile, melt 1/4 cup butter in a 5- to 6-qt. Dutch oven over medium heat. When foamy, add garlic, shallots and 3 Tbsp. parsley. Cook for 25 to 30 seconds or until fragrant, stirring frequently. Remove Dutch oven from heat; add the wine. Return to heat. Simmer, uncovered, for 3 to 5 minutes or until reduced by half.
Add the mussels to Dutch oven. Cover and cook for 2 minutes. Without removing the lid, hold lid securely and gently shake the Dutch oven to toss mussels. Cook for 2 to 4 more minutes more or until all shells open.
Add remaining 1/4 cup butter and 2 Tbsp. parsley. Cover and cook for 1 to 2 minutes or until butter is melted. Hold lid securely and gently shake the Dutch oven to toss mussels. Discard any mussels that do not open.
To serve, divide pasta between 2 serving bowls. Top with mussels. Spoon cooking liquid over the mussels. Serve with grilled bread. Garnish with additional parsley, if desired.
Amounts Per Serving
- Total Fat: 52g
- Cholesterol: 185mg
- Sodium: 1120mg
- Total Carbohydrates: 63g
- Protein: 37g