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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 4 |
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from the Mayo Clinic - /health/healthy-recipes/NU00328# Ingredients:
1 1/2 lbs mussels, scrubbed and debearded |
1 cup dry white wine |
1/3 cup chopped shallots or 1/3 cup chopped red onion |
1 garlic clove, minced |
3 tablespoons chopped fresh italian parsley, for serving |
Directions:
1. Discard any mussels that are gaping open and don't close when tapped — a sign they're not alive and fresh.
2. In a large saucepan, combine the mussels, wine, shallots and garlic. Bring to a boil over high heat. Reduce the heat to medium, cover and cook, shaking the pan periodically, until all the mussels are opened, about 5 minutes.
3. Remove the mussels from the pan with a slotted spoon and divide among individual shallow bowls. Discard any cooked mussels that didn't open.
4. Raise the heat to high and continue cooking the wine mixture to reduce slightly and deepen the flavors, about 2 to 3 minutes. Pour the wine mixture over the mussels. Sprinkle with the parsley and serve.
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