Steamed Mussels (Bobby Flay) |
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Prep Time: 5 Minutes Cook Time: 5 Minutes |
Ready In: 10 Minutes Servings: 1 |
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Ingredients:
1 tablespoon canola oil |
2 shallots, finely diced |
6 garlic cloves |
1 cup white wine |
1 pound mussels, cleaned and debearded |
Directions:
1. Heat the oil in a Dutch oven over medium heat. Sweat the shallots until translucent and without any color, 1 to 2 minutes, and then add the garlic and cook 1 minute longer. Pour in the wine and bring to a simmer before adding the mussels. Cover tightly with a lid and steam until the mussels open, 3 to 4 minutes. Remove the mussels from the pot to avoid over-cooking, and discard any that do not open. Serve alongside the cooking liquid.
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