Mussels with garlic butter

Yield: 6 Servings

Measure Ingredient
3 pounds Fresh mussels, scrubbed debearded
10 tablespoons (1 1/4 sticks) butter
¾ cup Finely chopped shallots
6 larges Garlic cloves, minced
4 tablespoons Chopped fresh parsley
2 tablespoons Fresh lemon juice
1 teaspoon Grated lemon peel

Place mussels in heavy large Dutch oven, cover and cook over high heat until mussels open, shaking pan occasionally, about 5 minutes. Drain mussels, reserving liquid. Transfer mussels to bowl; discard any that do not open. Tent bowl with foil.

Melt butter in same Dutch oven over medium-high heat. Add shallots and garlic and saut‚ until tender, about 3 minutes. Add 3 tablespoons parsley, lemon juice, lemon peel and reserved liquid from mussels and bring to boil.

Season to taste with pepper. Drizzle garlic butter over mussels. Sprinkle with 1 tablespoon parsley.

Garlic is a perfect partner for the shellfish in this easy starter. Pass a basket of soda bread to mop all the juices.

Bon App‚tit May 1996

Posted to MM-Recipes Digest V4 #167 by Julie Bertholf <jewel1@...> on Jun 30, 1997

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