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Prep Time: 15 Minutes Cook Time: 7 Minutes |
Ready In: 22 Minutes Servings: 2 |
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One of my OLD recipe cards-I write differently now! I copied this from somewhere but my script is different and I had it all these years and never made it! Ingredients:
2 1/2 lbs mussels, about 2 quarts, cleaned |
2 tablespoons butter |
2 tablespoons onions, finely chopped |
1 tablespoon shallot, finely chopped |
1 small garlic clove, finely minced |
2 tablespoons parsley, finely chopped, divided |
fresh ground pepper |
3/4 cup dry white wine |
Directions:
1. Heat butter in a deep pot and add onion, shallots and garlic; cook until wilted.
2. Add the mussels, half the parsley and the wine; cover and cook about 5-7 minutes or until the mussels open.
3. Serve in soup bowls sprinkled with the remaining parsley.
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