Steamed Mussels

1. 1

   Heat the oil in a Dutch oven over medium heat.

2. 2

   Sweat the shallots until translucent and without any color, 1 to 2 minutes, and then add the garlic and cook 1 minute longer.

3. 3

   Pour in the wine and bring to a simmer before adding the mussels.

4. 4

   Cover tightly with a lid and steam until the mussels open, 3 to 4 minutes.

5. 5

   Remove the mussels from the pot to avoid over-cooking, and discard any that do not open.

6. 6

   Serve alongside the cooking liquid.

* Per serving · 4 servings · Values may vary.

No additional tips available.