Mussels with White Wine Sauce
Tender Mussels cook up with a white wine sauce that is tangy, creamy and buttery. The perfect thing to sop up with crusty pieces of bread.
Ingredients
- 2 tbsp unsalted butter can sub olive oil
- 1/4 c chopped parsley
- 2 lb frozen mussels
- 4 cloves garlic minced
- 1/2 c red onion chopped
- 1/4 c white wine like a sauvignon blanc
- 1/2 c chicken stock
- 1/2 tsp sea salt
- 1/4 tsp cayenne pepper
Instructions
- In a large pot with a lid, melt the butter over medium heat.
- Add in the onion and garlic. Cook until just beginning to soften.
- Add the wine and salt and cook for two minutes to reduce the wine.
- Pour in the broth, 3/4 of the parsley, cayenne pepper, and the mussels. Stir as well as you can, then cover with the lid and let it cook for 10 minutes. Stirring occasionally.
- Spoon the mussels into a large bowl and pour the broth over the top. Garnish with the rest of the chopped parsley.
- Serve with a crusty loaf of bread to sop up the broth and a cold glass of white wine to wash it down.