Steamed Mussels in White Wine

Food styling and recipe development by Katy Hale

Steamed Mussels in White Wine

2 pounds	mussels, scrubbed and de-bearded
1 cup	butter – use a good quality salted butter like Kerrygold
1/4 cup	olive oil
1/2 tbsp	red pepper flakes
8-10	sprigs fresh thyme
1/2 tbsp	freshly cracked black pepper
2	shallots
4	garlic cloves
1	lemon
1/2	bunch parsley, minced
1 cup	dry white wine – We love a crisp white wine like Whitehaven Sauvignon Blanc in this recipe, but use any dry white wine that you'd enjoy drinking!
	crusty bread, for serving

Instructions

Thinly slice shallot, garlic and lemon. Set aside.

Melt butter and olive oil in a large heavy bottomed pot (such as the Lodge 5-quart cast iron dutch oven) over medium heat. Add shallots and garlic cloves and simmer for 5-7 minutes.

Add red pepper flakes, fresh thyme and black pepper, stirring until thyme is fragrant, about 1 minute.

Add lemon and parsley and sauté until lemon is slightly softened.

Pour wine in slowly, scraping the bottom of the pot to deglaze. Simmer for 5 minutes.

Salt sauce to taste. Add cleaned mussels to pot and toss to coat in lemon and shallots. Cover for 8-10 minutes, or until all mussels have opened.

To serve, use tongs to transfer mussels to low rimmed bowls, then ladle the remaining broth over top. Enjoy with crusty bread and white wine.

Serves 2-4 (depending on how hungry you are!)