Poached Mussels For Two

1. 1

   Scrub mussels with a brush under cool running water, and remove beards. Discard any opened or cracked mussels. They are dead.

2. 2

   Bring broth and red wine vinegar to a boil in a large pan with a lid. Add mussels and reduce heat. Simmer 8-10 minutes or until shells open, shaking the pan occasionally. Transfer mussels to a dish.

3. 3

   Add the remaining ingredients, except butter, to the broth in the pan. Cook over high heat until the until the liquid is reduced by about half.

4. 4

   Remove from heat. Whisk in butter until melted. Pour sauce over mussels.

* Per serving · 4 servings · Values may vary.

No additional tips available.