Serves 4 as an appetizer or 2 as a main dish.
Clean your mussels - scrape them as needed and rinse under the running cold water. Heat 1 TBSP butter in a large stock pot. Sautee the veggies and red pepper flakes until the veggies are soft but not browned, about 7 minutes. Do not brown. Add wine. Bring to a boil and reduce the wine by about half. Add the mussels and cover. Cook for about 4-5 minutes, shaking the pan and stirring half way until they open up. Discard any mussels that didn't open.
When finished cooking, remove the mussels to a bowl, add a knob of cold butter to the sauce and stir vigorously to emulsify it into a thick and rich sauce. Pour over mussels. Add lemon juice, lemon zest, parsley. Serve, garnished with lemon slices with a piece of crusty bread.
Ingredients
Directions
Clean your mussels - scrape them as needed and rinse under the running cold water. Heat 1 TBSP butter in a large stock pot. Sautee the veggies and red pepper flakes until the veggies are soft but not browned, about 7 minutes. Do not brown. Add wine. Bring to a boil and reduce the wine by about half. Add the mussels and cover. Cook for about 4-5 minutes, shaking the pan and stirring half way until they open up. Discard any mussels that didn't open.
When finished cooking, remove the mussels to a bowl, add a knob of cold butter to the sauce and stir vigorously to emulsify it into a thick and rich sauce. Pour over mussels. Add lemon juice, lemon zest, parsley. Serve, garnished with lemon slices with a piece of crusty bread.
