Mussels make a great appetizer or side dish to any holiday menu. They’re quick and simple to prepare, and offer a mild seafood bite with touch of buttery garlic. For cooking, I prefer to use a shallow enamel cast iron Dutch oven, but a stockpot will work as well.
- 2 Lbs Mussels
- 4 T Butter
- 1 Small sweet onion, diced
- 4 Cloves Garlic, chopped
- 12 Cherry tomatoes, halved
- ¼ C Fresh parsley, chopped
- 2 tsp Crushed red pepper flakes
- 1 C Dry white wine
- ¾ C Seafood or chicken stock
- 2 T Fresh lemon juice
- Salt & Pepper – to taste
- Fresh basil and lemon
wedges – to garnish - Crusty bread
Scrub the shells of the mussels. Melt butter in pot over medium-high heat. Add onion and sauté until transparent, about 3 minutes. Add garlic and stir just until fragrant, about 1 minute. Add tomatoes, parsley, and pepper flakes and cook for 2 minutes.
Add wine, stock, and lemon juice, stirring to combine while bringing to a gentle boil. Add mussels and cover, reducing heat to a hard simmer. After 3 minutes, remove lid and stir. Re-cover and cook another 4-5 minutes – just until mussels are opened. Discard any mussels that are not open. Season with salt and pepper.
Ladle mussels and broth in a shallow bowl, and garnish with fresh basil and lemon slices. Serve with crusty bread for dipping.