by Carnivore&Vegetarian
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my 8 recipes »
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Carnivore&Vegetarian's Notes:
Expand2 pounds Mussels Ask a question about this ingredient
1 teaspoon olive oil Ask a question about this ingredient
2 Shallots chopped Ask a question about this ingredient
2 garlic cloves minced Ask a question about this ingredient
1 cup dry white wine Ask a question about this ingredient
1/2 cup milk Ask a question about this ingredient
4 tablespoons unsalted butter, slightly melted Ask a question about this ingredient
1 teaspoon pink pepper corns Ask a question about this ingredient
1 bay leaf Ask a question about this ingredient
1/4 teaspoon dry parsley Ask a question about this ingredient
2 teaspoons sea salt Ask a question about this ingredient
2 teaspoons chili flakes (optional) Ask a question about this ingredient
In large pot with lid, heat olive oil over medium heat. Add shallots and cook for 3 minutes. Add garlic and cook an additional 3-4 minutes.
Ask a question about this stepAdd the rest of the ingredients and stir to mix and coat mussels. Cover and cook for approximately 10-15 minutes, or until mussels are cooked. Discard any mussels that did not open
Ask a question about this stepPour sauce into a separate bowl. Divide mussels into separate bowls and top with half the sauce. Serve with toasted bread.
Ask a question about this stepEat. Enjoy!
Ask a question about this step
Ken is an award-winning executive chef and owner of seven Boston area restaurants: Clio, Toro, Uni, Coppa, KO Prime, La Verdad and Earth.
