My F&W
quick save (...)

Wok-Roasted Mussels

  • SERVINGS: 4 SERVINGS
  • FAST
  1. 2 tablespoons grapeseed oil
  2. 12 garlic cloves, smashed
  3. 1 jalapeño, quartered lengthwise
  4. 2 pounds mussels, scrubbed and debearded
  5. 3 fresh bay leaves
  6. 1 teaspoon sea salt
  7. 1/2 teaspoon cracked black pepper
  8. 1/2 cup dry white wine
  1. Set a wok over high heat for 7 minutes. Add the oil and heat until smoking. Add the garlic and jalapeño and stir-fry until lightly golden, about 2 minutes. Add the mussels and bay leaves, season with salt and pepper and cook, stirring occasionally, until the mussels open, about 6 minutes. Add the wine and boil until reduced by half, about 2 minutes. Spoon the mussels into bowls and serve.
YOU MIGHT ALSO LIKE

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    You might also like
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.

    Tune in on Wednesdays at 10PM ET for Top Chef: Boston, the 12th season of Bravo's Emmy-Award winning, hit reality series.

    Join celebrity chefs, renowned winemakers and epicurean insiders at the culinary world's most spectacular weekend, the FOOD & WINE Classic in Aspen, June 19-21.