On one Sunday, at my neighborhood farmers market, our fishmonger had mussels to sell. I got a 2-pound bushel and made one of the easiest and most satisfying seafood dishes – mussels in white wine broth.
- 1 lb. of mussels
- White wine (good enough to drink)
- 2 cloves of garlic
- 4 stalks of scallions
- ½ cup of butter
- In a big bowl, scrub mussels with fingers and clean off any residue. If bearded, remove at this time. Keep mussels submerged.
- In a pot, pour half a bottle of white wine, add cleaned mussels, over medium heat.
- Add garlic cloves, and scallions to pot with a pinch of salt and pepper. Cover pot. The process will cook the mussels and also create the base broth.
- Wait 5-7 minutes. Check to see if shells have opened. Once they have started to open, remove mussels and put in a large serving bowl.
- Add butter to broth for a thicker consistency and adding to the depth of flavor. Pour broth over mussels and serve with well-toasted baguette.
- Category: Seafood
- Cuisine: Belgian