Spence and I love Mussels and can make a meal of them – which we did last night. They were so good that I had to share this recipe; I hope you’ll try it!
Steamed Mussels with White Wine – serves 2
- 2 lbs mussels
- 4 large garlic cloves – coarsely chopped
- 1 small sweet white onion – chopped
- 2 lemons – quartered & seeded
- 2 c dry vermouth
- 1/2 c water
- 4 T butter
- 1 T sea salt
- red pepper flakes – to taste
- 2 t Trader Joes 21 Seasoning Salute
- 2 T chopped flat leaf parsley
In a large pan add garlic, onion, lemons (squeeze the sections into pot, then add the lemon quarters), vermouth, water, butter, sea salt, red pepper flakes and 21 Seasoning Salute, turn pan on low until butter is melted into sauce.
Turn pan on high. Add the mussels to the pan, stir and cover. During 6-8 minute cooking time, stir twice. Mussels are done when they open. Remove from heat, add chopped parsley, a sprinkle of sea salt and red pepper flakes. Discard any unopened mussels, they aren’t safe to eat.
I served this with fresh italian bread, butter and Prosecco. Amazing!