Mussels in White Wine and Butter
- 2 lbs live mussels
- 1 small red onion
- 2 sliced leeks
- 34 cup lactancia butter or 34 cup other high-grade butter
- 13 cup mid-priced white wine (don't go cheap, it reflects the taste, I use a Sauvignon Blanc)
- 4 thinly sliced garlic cloves
- fresh ground black pepper
- 1 -2 teaspoon chili flakes (depending on your crowd)
- 1 liter high-end organic chicken broth
- 14 cup finely chopped fresh parsley
- On low heat, melt 1/4 cup of the butter.
- Add red onion, simmer until translucent (about 2 minutes).
- Add leeks, simmer about 3 minutes.
- Add remaining butter until melted.
- Add chili flakes.
- Turn up heat to med-high; depending on gas/electric wait until almost boiling point: THEN.
- Add 1/4 cup wine; reduce 2 minutes.
- Add remaining wine; reduce 2 minutes.
- Add 1/2 cup chicken broth; reduce 3 minutes.
- Add Black pepper and Garlic.
- Add remaining chicken broth, bring to slow boil.
- Once slow boil is acheived, put in your parsely, stir.
- Put mussels into the pot; wait until the mollusks are opened.
- Stir juices around mussels and serve with homemade garlic toast (french bread, fresh pressed garlic, fresh ground pepper and a dash of garlic salt; then the bread is broiled).
- Drink a load of Sauvignon Blanc with this; and you will do the recipe justice!
live mussels, red onion, leeks, lactancia butter, midpriced, garlic, fresh ground black pepper, chili flakes, chicken broth, parsley
Taken from www.food.com/recipe/mussels-in-white-wine-and-butter-519983 (may not work)