Uncle Jon's Garlicky Mussels in White Wine

We just got back from our last trip to the beach this summer. As Labor Day is quickly approaching, we enjoyed soaking up the last of the summer rays, drinking crisp white wine and feasting on seafood. 

We stayed at the beach well into the golden hour so we opted to stay in and cook rather then going out to dinner. 

We enjoyed a hearty serving of mussels and clams and lots of fresh crusty bread to soak up the delicious broth. And of course numerous bottles of vino!

Uncle Jon's Garlicky Mussels in White Wine 

What you'll need:

3 pounds mussels, scrubbed

1/3 cup all-purpose flour

2 tablespoons unsalted butter

2 tablespoons olive oil

1 cup chopped shallots

7-8 garlic cloves, minced

1/3 cup chopped flat-leaf parsley

1 cup dry white wine

2 teaspoons kosher salt

1 teaspoon freshly ground pepper 

Directions:

To clean the mussels, put them in a large bowl of water and flour and soak for about half hour. Drain the mussels and remove the "beard" from each mussel and scrub with a brush. Discard any mussel that is not tightly shut.

In a large pot heat the butter and olive oil and and cook the shallots for about 5 minutes. Add the garlic and cook for 5 more minutes. Make sure not to burn the garlic! Add the parsley, wine, salt & pepper and bring to a boil. 

Add the mussels, stir and then cover the pot. Cook over medium heat until all the mussels are opened (about 10 minutes). Throw away any that did not open. Pour mussels and broth in a big pot and serve immediately with lots and lots of crusty bread and a bottle of crisp white wine! 

My little Beach Bum soaking up the last rays of summer!