Mussels in a Garlic and Chili White Wine Sauce

• 2 pounds Fresh Mussels, Scrubbed In Clean Water
• 1 Tablespoon Butter
• 1 Tablespoon Olive Oil
• 5 cloves Garlic, Minced
• 1/2 cups Yellow Onion, Diced
• 2 whole Serrano Chili Peppers, Thinly Sliced (remove The Seeds If You Do Not Want The Heat)
• 2 cups White Wine, I Like To Use A Good Chardonnay
• 2 Tablespoons Italian Leaf Parsley, Chopped
• 1 loaf Rustic French Bread (get A Nice Crusty One)

1. Begin by cleaning your mussels if they have not been cleaned already.
2. Scrub any of the beard off.
3. If you see any mussels that are open, discard them.
4. To be safe to consume, they need to be shut.
5. Heat a large pan, or in my case a wok, on medium heat.
6. Add the butter and olive oil.
7. Once heated, toss in the garlic and onion and cook for a few minutes, or until the onion softens.
8. Toss in the serrano chili peppers, and heat for another minute.
9. Add in your wine and cook for about 4-6 minutes.
10. Next, toss in your mussels, and cover, cooking for another 5-7 minutes, or until all of the mussels have opened up.
11. Remove the cover, stir well, and cook for another 5-7 minutes.
12. Plate in large serving bowls making sure you get plenty of sauce in each bowl.
13. Shower them with the chopped parsley and serve with a nice rustic French bread.
14. Keep in mind that this is great finger food, however a fork can be used as well.
15. Eat the mussels, dip your bread in the broth, and repeat.

fresh mussels, butter, olive oil, garlic, yellow onion, serrano chili peppers, white wine, italian leaf parsley, bread

Taken from tastykitchen.com/recipes/appetizers-and-snacks/mussels-in-a-garlic-and-chili-white-wine-sauce/ (may not work)