Don’t let these little sea dwellers intimidate you – all they need is white wine and some fresh ingredients. The Savory’s Chef Drew prefers Prince Edward Island mussels (PEI). Watch Chef Drew make debearding mussels easy and see how he prepares this simple recipe below:
Quick and Easy Mussels in White Wine
- 4 pounds live mussels, debearded
- 3 Tablespoons cooking oil
- 2 cups dry white wine
- 4 large shallots, finely chopped
- 4 cloves garlic, finely chopped
- 1/2 teaspoon salt
- Small handful fresh parsley (about 1/3 cup)
- 6 tablespoons butter, cut into pieces
Rinse and scrub mussels under cold water.
Using your fingers or paring knife, remove beards (strings that hang from the mussel shells), and discard.
Add oil to a large stockpot set over medium heat and add shallots, garlic and salt. Sauté until onions are translucent. Add mussels to the pan and toss with the onion mixture. Add the white wine to the pan and immediately increase heat to high.
Cook until all mussels are open, about five minutes.
After mussels open, lower the heat and stir in parsley and butter, toss.
Remove from heat. Divide mussels and broth among four bowls and serve immediately with toast points, fries or a crusty baguette.