Description
A flavorful and easy-to-make dish featuring fresh mussels cooked in a fragrant white wine, garlic, and chili broth, finished with lemon juice and parsley. Perfect as a light appetizer or main course served with crusty bread for dipping.
Ingredients
Scale
Mussels
- 1.5 kg mussels in shells (cleaned)
Sauce
- 0.5 cup butter
- 6 garlic cloves thinly sliced
- 1 red chilli finely chopped
- 1.5 cups white wine
- juice of 1 lemon
- 2 tbsp parsley finely chopped
- salt and pepper to taste
Instructions
- Prepare the butter base: Melt the butter in a deep pan with a lid over medium heat to create a flavorful base for the mussels.
- Add garlic and chili: Add the thinly sliced garlic cloves and finely chopped red chili to the melted butter, cooking for 30 seconds or until fragrant to release their aromas.
- Simmer with liquids: Pour in the white wine and lemon juice, then bring the mixture to a gentle simmer to combine the flavors.
- Cook the mussels: Add the cleaned mussels to the pan, cover with the lid, and cook for 5 minutes or until all mussels have opened. Discard any mussels that remain closed.
- Finish with parsley and seasoning: Stir in the finely chopped parsley and season to taste with salt and pepper for a fresh and balanced flavor.
- Serve: Serve the mussels hot with crusty bread on the side for dipping into the delicious broth.
Notes
- Ensure mussels are well cleaned and debearded before cooking to remove any sand and grit.
- If some mussels do not open after cooking, discard them as they may be unsafe to eat.
- Use a dry white wine such as Sauvignon Blanc or Pinot Grigio for the best flavor.
- Adjust the amount of chili to your preferred level of spiciness or omit for a milder dish.
- Serve immediately to enjoy mussels at their best texture and temperature.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 2 g
- Sodium: 250 mg
- Fat: 22 g
- Saturated Fat: 14 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 1 g
- Protein: 28 g
- Cholesterol: 90 mg
