Mussels in a Garlic and Chili White Wine Sauce

1. 1

   Begin by cleaning your mussels if they have not been cleaned already.

2. 2

   Scrub any of the beard off.

3. 3

   If you see any mussels that are open, discard them.

4. 4

   To be safe to consume, they need to be shut.

5. 5

   Heat a large pan, or in my case a wok, on medium heat.

6. 6

   Add the butter and olive oil.

7. 7

   Once heated, toss in the garlic and onion and cook for a few minutes, or until the onion softens.

8. 8

   Toss in the serrano chili peppers, and heat for another minute.

9. 9

   Add in your wine and cook for about 4-6 minutes.

10. 10

    Next, toss in your mussels, and cover, cooking for another 5-7 minutes, or until all of the mussels have opened up.

11. 11

    Remove the cover, stir well, and cook for another 5-7 minutes.

12. 12

    Plate in large serving bowls making sure you get plenty of sauce in each bowl.

13. 13

    Shower them with the chopped parsley and serve with a nice rustic French bread.

14. 14

    Keep in mind that this is great finger food, however a fork can be used as well.

15. 15

    Eat the mussels, dip your bread in the broth, and repeat.

* Per serving · 4 servings · Values may vary.

No additional tips available.