I Ate This Every Day for TWO Years

De Chef Billy Parisi · 20 min

Ingredientes

Preparación

1. 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.
2. Drain the mussels and give them one brief final rinse under cold water.
3. Heat the oil in a large sauce pot or rondeau over medium heat.
4. Add the shallot, season lightly with salt, and sauté for 3 to 4 minutes until lightly browned.
5. Add the garlic and cook for 30 to 45 seconds, just until fragrant.
6. Add the drained mussels and sauté for 2 minutes.
7. Deglaze with the white wine, then add the chicken stock and season with salt and pepper.
8. Cover and cook over medium heat for 2 to 3 minutes, until the mussels open.
9. Stir in the butter, thyme and parsley, adjust the seasoning, and serve with toasted bread.

Resumido del vídeo de Chef Billy Parisi. Míralo para los detalles.

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