Garlic Butter Blue Mussels - 500g

Chile

1kg per pack, 50-70pcs per kg.

Ingredients

2 pounds DishTheFish 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

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Directions
1. 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.

2. 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.

3. 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.

4. Serve in big bowls with lemon wedges and plenty of warmed bread to sop up the broth.

Adam and Joanne's Tips
The nutrition facts provided below are estimates.
NUTRITION PER SERVING Serving Size 1/2 the recipe / Calories 510 / Protein 48 g / Carbohydrate 28 g / Dietary Fiber 2 g / Total Sugars 6 g / Total Fat 17 g / Saturated Fat 7 g / Cholesterol 133 mg
AUTHOR: Adam and Joanne Gallagher

More information and links can be found under https://www.inspiredtaste.net/1773/steamed-mussels-in-a-white-wine-broth/