Living in Coastal Virginia does have its perks. One of them is local seafood. Mussels are delicious when cooked right, relatively inexpensive, sustainable and surprisingly easy to make. I love to serve this with a crusty baguette to soak up all the lovely juices left in the bottom of the bowl.
MUSSELS IN WINE
2 tablespoons butter
2 cloves garlic minced
1 shallot minced
1 medium lemon, zested
2 cups dry white wine
1/4 teaspoon black pepper
2 pounds mussels
2-3 slices of grilled bread
Heat butter in a stockpot and garlic and cook for about a minute add the shallots and cook another minute. Add lemon zest and cook another 30 seconds. Add wine and season with black pepper. Bring mixture to a boil. Stir the pot and add the mussels put a lid on the pot and allow mussels to steam. Cook 2-3 minutes or until all the mussels are open.
Serve with grilled bread to sop up all the juice.
Note: Any unopened mussels should be discarded.
Peace be with you,
Copyright 2015, Veronica Gantley.
Photo courtesy of My Catholic Kitchen; all rights reserved.
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