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Steamed Mussels with White Wine Broth
It is so easy to make steamed mussels at home with this recipe! Shallots, garlic, and white wine make the perfect broth. As the mussels steam, the broth gets trapped inside the shells. It’s divine, plus, the leftover broth is perfect for soaking up with a good loaf of bread.
Melt butter in a large pot with lid over medium heat. When the butter begins to bubble, stir in the shallot and garlic. Cook until softened, about 5 minutes.
Add the chicken stock, white wine, and mussels then give them a good toss. Cover the pot with its lid and cook until all mussels have opened, 6 to 10 minutes. If any mussels do not open, discard them.
Remove the pot from the heat then stir in the cream and parsley. Taste the broth then adjust to taste with salt, pepper, or more cream.
Serve in big bowls with lemon wedges and plenty of warmed bread to sop up the broth.
Calories 510, Protein 48 grams, Fat 17 grams