Empty My Fridge
I Ate This EVERY DAY for TWO Years
Ingredients
- Olive oil2 tbsp
- Shallot · peeled diced1
- Garlic · finely minced6
- Mussel2 lb
- White wine1 cup
- Chicken stock1 cup
- Butter3 tbsp
- Thyme · finely minced2 tsp
- Parsley · finely minced2 tbsp
- Salt
- Cracked pepper
- Bread · sliced toasted
Instructions
- Remove the beards from the mussels, then scrub them well in cold water and let them soak for 5 to 10 minutes to release sand and sediment.
- Drain the mussels and give them one brief final rinse under cold water.
- Heat the oil in a large sauce pot or rondeau over medium heat.
- Add the shallot, season lightly with salt, and sauté for 3 to 4 minutes until lightly browned.
- Add the garlic and cook for 30 to 45 seconds, just until fragrant.
- Add the drained mussels and sauté for 2 minutes.
- Deglaze with the white wine, then add the chicken stock and season with salt and pepper.
- Cover and cook over medium heat for 2 to 3 minutes, until the mussels open.
- Stir in the butter, thyme and parsley, adjust the seasoning, and serve with toasted bread.
Summarized from Chef Billy Parisi's video. Watch it for the details.
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