Steamed Mussels in White Wine Broth
adapted by inspired taste
2 lbs mussels (think 1 lb per person)
1 tablespoon butter
1 tablespoon olive oil
1 shallot, thinly sliced
3 garlic cloves, minced
salt and pepper
1/2 cup white wine
1 cup chicken broth (maybe 1/2 cup is better?)
1 tablespoon chopped fresh parsley, for garnish
1 Place mussels in a large bowl and cover with cold water. Let sit for 20 minutes until all grit and dirt fall to the bottom of the bowl. After that, de-beard the mussels by pulling out the excess vegetation and discard. If any of the mussels are open, discard.
2 In a large pot heat olive oil and butter over medium heat. Stir in shallots until softened, then garlic. Season with salt and pepper. Pour in white wine, chicken broth and drained mussels.
3 Cover pot and steam over medium heat for 10 minutes. Stir occasionally.
4 Serve immediately with chopped parsley and squeeze of lemon juice. I also added a pat of butter to swirl in at the end. YUM!