Spicy Buttery Steamed Mussels

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   1.

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   Place the mussels in a bowl and cover them with cold water.

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   Mix in the two tablespoons of flour and allow them to stand for 30 minutes.

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   This will allow the mussels to release any sand.

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   Next, drain the mussels and pull the beards off.

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   If the mussels are dirty, scrub them, removing any dirt and be sure to discard any that arent tightly shut.

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   2.

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   In a large saute pan, melt butter over medium heat.

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   Once melted, add the shallots and garlic; cook for 3-4 minutes until translucent.

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    Add 2 tablespoons of Italian parsley, crushed red pepper and white wine.

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    Bring to a simmer, reducing liquid for 5-7 minutes.

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    3.

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    Transfer clean mussels to the pot and cover with a lid, steaming them for 2-3 minutes.

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    Holding the lid down, give the pot a shake one or two times.

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    This will make sure the mussels at the bottom dont burn.

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    Youll know when the mussels are done when theyre all open.

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    You should throw away any that refuse to open.

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    Scoop mussels into two separate bowls, and ladle the liquid over each bowl.

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    Garnish with the remaining parsley.

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    Serve with bread.

* Per serving · 4 servings · Values may vary.

No additional tips available.