Rose-Steamed Mussels

1. 1

   Heat the olive oil in a large pot.

2. 2

   Add the garlic, shallots and crushed red pepper and cook over low heat until fragrant, about 4 minutes.

3. 3

   Add the wine and bring to a boil over high heat.

4. 4

   Add the mussels, cover and cook, shaking the pot a few times, until the mussels open, about 5 minutes.

5. 5

   Using a slotted spoon, transfer the mussels to 8 shallow bowls.

6. 6

   Add the butter to the cooking liquid in the pot, swirl to melt and season with salt and pepper.

7. 7

   Pour the sauce over the mussels, stopping before you reach the grit at the bottom of the pot.

8. 8

   Garnish with the chopped parsley and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.