Mussels with Garlic Butter
Garlic is a perfect partner for the shellfish in this easy starter.
Yield
4 servingsPrep
10 minCook
15 minReady
25 minTrans-fat Free, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | pounds |
mussels
fresh, scrubbed, debearded |
|
| 10 | tablespoons |
butter
|
|
| ¾ | cup |
shallots
finely chopped |
*
|
| 6 | large |
garlic cloves
minced |
*
|
| 4 | tablespoons |
parsley leaves
fresh |
|
| 2 | tablespoons |
lemon juice
fresh |
|
| 1 | teaspoon |
lemon zest
grated |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.4 | kg |
mussels
fresh, scrubbed, debearded |
|
| 1.5E+2 | ml |
butter
|
|
| 177 | ml |
shallots
finely chopped |
*
|
| 6 | large |
garlic cloves
minced |
*
|
| 6E+1 | ml |
parsley leaves
fresh |
|
| 3E+1 | ml |
lemon juice
fresh |
|
| 5 | ml |
lemon zest
grated |
|
Directions
Place mussels in heavy large Dutch oven, cover and cook over high heat until mussels open, shaking pan occasionally, about 5 minutes.
Drain mussels, reserving liquid.
Transfer mussels to bowl; discard any that do not open. Tent bowl with foil.
Melt butter in same Dutch oven over medium-high heat.
Add shallots and garlic and saut? until tender, about 3 minutes.
Add 3 tablespoons parsley, lemon juice, lemon peel and reserved liquid from mussels and bring to boil. Season to taste with pepper.
Drizzle garlic butter over mussels. Sprinkle with 1 tablespoon parsley.
Pass a basket of soda bread to mop all the juices.
