Active Time
25 MIN
Total Time
35 MIN
Yield
Serves : 8
© John Kernick

How to Make It

Step 1    

Heat the olive oil in a large pot. Add the garlic, shallots and crushed red pepper and cook over low heat until fragrant, about 4 minutes. Add the wine and bring to a boil over high heat. Add the mussels, cover and cook, shaking the pot a few times, until the mussels open, about 5 minutes.

Step 2    

Using a slotted spoon, transfer the mussels to 8 shallow bowls. Add the butter to the cooking liquid in the pot, swirl to melt and season with salt and pepper. Pour the sauce over the mussels, stopping before you reach the grit at the bottom of the pot. Garnish with the chopped parsley and serve.

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