Moules Saint Plongeur

1. 1

   1. Slice Shallots.

2. 2

   2. Mix wine and lemon juice in measuring cup or bowl

3. 3

   3. Add Old Bay to wine/lemon mixture.

4. 4

   4. Rinse and de-beard mussels

5. 5

   5. Heat butter and olive oil in pan over high heat. Add shallots until translucent.

6. 6

   6. Add mussels and wine mixture and stir until mussels open.

7. 7

   7. Serve quickly with crusty bread to soak up the juice.

* Per serving · 4 servings · Values may vary.

No additional tips available.