Mini Bites: Mussels in Warm White Wine

6 servings

1 ¼ lb mussels
1 small bunch of flat leaf parsley, chopped
3 Tbsp unsalted butter
2 medium shallots, small dice
½ cup dry white wine
2 Tbsp flour

Kosher salt and freshly ground black pepper, to taste

Preheat oven to 300 degrees.

Cleaning Mussels
Scrub the mussels and remove beards. Place them in a bowl with water and flour and let sit for 20 minutes. Rinse mussels in a colander. Discard the mussels that don’t close when tapped or with a cracked shell.

Cooking Mussels
1. In a large saucepot sweat the shallots in 2 Tbsp of butter, until translucent, about 5 minutes. Add mussels, ¾ of parsley, pepper, and wine.

2. Cover and bring to a simmer, shaking the pot regularly. As the mussels begin to open, move them to a bowl.

3. Strain the wine and mussel broth in a small saucepan. Bring to a boil, adding any juices from the bowl holding the mussels. On medium heat, lower the broth to a simmer and cook to intensify flavor, about 10 minutes. Remove from heat and top with a Tbsp of butter and taste for seasoning.

4. Add mussels to a wide shallow bowl and reheat in the oven. Spoon the broth over the mussels, sprinkle parsley on top, and serve.

Make sure to have plenty of bread around to sop up the broth.

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