Mussels make any meal a special occasion, but they're so easy and quick to cook that they're perfect for an impromptu casual dinner party. Serve them with a garden salad and Garlic Bread for sopping up the sauce.
1 tablespoon butter
1/4 cup minced shallots (2 medium)
1 serrano chile, finely chopped
1/4 teaspoon salt
1/4 teaspoon black pepper
2 pounds mussels, scrubbed and debearded (about 60)
1/2 cup dry white wine
1/4 cup chopped fresh parsley
How to Make It
Melt butter in a Dutch oven over medium heat. Add shallots and chile to pan, and sauté 3 minutes or until tender. Stir in salt and pepper.
Add mussels and wine; cover and cook 7 minutes or until shells open; discard any unopened shells. Divide mussels evenly among 4 shallow bowls. Sprinkle evenly with parsley.
Serve with: Garlic Bread
Cooking Light Fresh Food Fast Weeknight Meals
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