Steamed Mussels with Garlic

  • Servings: 6

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  • 4 tablespoons unsalted butter
  • 1 medium onion, minced
  • 4 garlic cloves, minced
  • 1/4 teaspoon crushed red pepper
  • 1 1/2 cups dry white wine
  • 6 pounds mussels, scrubbed and debearded

How to make this recipe

  1. Melt the butter in a large, heavy saucepan. Add the onion and cook over moderate heat, stirring, until just softened, about 2 minutes. Add the garlic and crushed red pepper and cook until fragrant, about 1 minute. Add the wine and bring to a boil. Add the mussels and about 1 cup of water. Cover and cook over high heat, stirring occasionally, until the mussels open, 8 to 10 minutes; discard any mussels that do not open. Spoon the mussels and broth into bowls and serve.

Suggested Pairing

Muscadet is the classic partner for steamed mussels.

Contributed By Published November 2000

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