Author: Erin Clark
Mussels, shallots, garlic, white wine…It’s written on the back of an old grocery list, scribbled with notes, it’s my Mom’s mussel recipe!
The first time I made this meal for a group of friends they said, “You made mussels? That’s a bold move for dinner…” Well, I have news for you all, mussels are not scary and very easy to cook (and crazy delicious). Kids will even try them (and enjoy them) if you call them “ocean boogers”, tried and tested. The best part? The sauce and the baguette you get to sop it all up with.
So don’t be nervous, de-beard some mussels and impress your friends & family with this share-worthy dish!
Mom’s Mussels in White Wine, Tomatoes & Shallots
- 3 lbs mussels
- 2 shallots, finely diced
- 3-4 cloves garlic, minced (let’s get real, the more garlic the better)
- 2 tsp. flour
- 1/2 cup white wine
- 1 cup chicken broth
- 2 cans fire roasted tomatoes (drain of liquid)
- 2 bay leaves
- 3 tsp. butter
- 2 tbs olive oil
- 1 baguette (french bread or sourdough)
Run each mussel under cold water. Remove any “beard” you see (string hanging out of shell that looks like moss), pulling hard.
- Add finely chopped shallots, garlic, butter, & olive oil to a deep pan (pan needs to be deep to encompass the mussels and all the saucy goods).
- Saute until soft, about 2-3 minutes.
- Add flour and cook for 1-2 minutes.
- Add white wine and cook for 2-3 minutes, until reduced a little.
- Add chicken broth, tomatoes, & bay leaves.
- Bring to a boil, reduce and simmer for about 10 minutes.
- Add mussels, cover, and cook until mussels open up (about 7-10 minutes)
- Stir if necessary, some mussels on top may need to be closer to heat)