MUSSELS WITH GARLIC BUTTER

BON APPÉTIT MAY 1996

4/4 

REVIEWS (35)

100%

MAKE IT AGAIN

Garlic is a perfect partner for the shellfish in this easy starter. Pass a basket of soda bread to mop all the juices.

• SHARE “MUSSELS WITH GARLIC BUTTER” ON FACEBOOK
• SHARE “MUSSELS WITH GARLIC BUTTER” ON TWITTER
• SHARE “MUSSELS WITH GARLIC BUTTER” ON PINTEREST
• SHARE “MUSSELS WITH GARLIC BUTTER” ON GOOGLE+
• EMAIL “MUSSELS WITH GARLIC BUTTER”

• ADD TO RECIPES
 
• ADD TO MENU
 
• PRINT

• COOK
• REVIEWS (35)

YIELD

Serves 6

INGREDIENTS

1. • 3 pounds fresh mussels, scrubbed debearded
2. • 10 tablespoons (1 1/4 sticks) butter
   • 3/4 cup finely chopped shallots
   • 6 large garlic cloves, minced
3. • 4 tablespoons chopped fresh parsley
   • 2 tablespoons fresh lemon juice
   • 1 teaspoon grated lemon peel

PREPARATION

1. 1. Place mussels in heavy large Dutch oven, cover and cook over high heat until mussels open, shaking pan occasionally, about 5 minutes. Drain mussels, reserving liquid. Transfer mussels to bowl; discard any that do not open. Tent bowl with foil.
   2. Melt butter in same Dutch oven over medium-high heat. Add shallots and garlic and sauté until tender, about 3 minutes. Add 3 tablespoons parsley, lemon juice, lemon peel and reserved liquid from mussels and bring to boil. Season to taste with pepper. Drizzle garlic butter over mussels. Sprinkle with 1 tablespoon parsley.