Steamed Mussels in White Wine Broth

Source: https://www.inspiredtaste.net/1773/steamed-mussels-in-a-white-wine-broth/

Ingredients:

- 2 pounds mussels, cleaned

- 1 tablespoon butter

- 2 small shallots, thinly sliced

- 2 garlic cloves, finely chopped

- 1 cup (236ml) low-sodium chicken stock

- 1/2 cup (118ml) dry white wine

- Splash heavy cream

- 1/4 cup roughly chopped fresh parsley

- Salt and fresh ground black pepper

- Lemon wedges, for serving

- 1 baguette, warmed for serving

Instructions:

Melt butter in a large pot with a 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 the 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, and 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.

How to Prepare Mussels for Cooking:

Remember that mussels are alive when you buy them. When stored properly, live mussels will last 2 to 3 days in the refrigerator (sometimes longer). Do not store live mussels in water. When you get home from the store, remove them from any ice and airtight bags (the mesh bags are okay). Store the mussels in a colander set over a large bowl. Cover the colander with damp dish towels. Check on the mussels daily (or more often, if possible). Do not let the mussels sit in water, and keep the dishtowel damp so they do not dry out.

Look through your mussels. If you find any cracked or chipped shells, discard them. If any mussels are open, give them a quick tap on the counter and watch if they close again. If they do not close, discard them.

Remove the beard. Most mussels have a beard (the fibers that emerge from the shell). To debeard mussels, hold a mussel in one hand using a dry towel. Then, pull the beard out and away from the mussel with your other hand. Sometimes, removing it can be tricky, but with a good wiggle, it will eventually come out.

Clean your mussels before you cook them. Use a firm brush to remove extra sand and the odd barnacle. Then, rinse the cleaned mussels under cold water.