1 large onion, finely chopped
2 to 3 cloves of garlic, minced
2 kg of mussels, cleaned and scrubbed
6 or 7 tablespoons of butter
black pepper, to taste
1 cup of white wine
2 tablespoons of minced shallot
salt, to taste
1 large onion, finely chopped
2 to 3 cloves of garlic, minced
2 kg of mussels, cleaned and scrubbed
6 or 7 tablespoons of butter
black pepper, to taste
1 cup of white wine
2 tablespoons of minced shallot
salt, to taste
In a large skillet, sauté the onion and garlic until softened
Add the mussels, 3 or 4 tablespoons of butter, and black pepper
Stir well
Pour in the white wine, cover the skillet, and cook over low heat until the mussels open
Do not use any mussels that do not open
When the mussels are opened, you can either remove the empty shells or leave them as is, depending on your preference
Arrange the mussels in a large serving dish or bowl
Add the remaining 3 tablespoons of butter, minced shallot, and check the seasoning
Serve the mussels as an appetizer with bread, or as a palate cleanser
Serves 6 to 8
Variations:
1) Instead of onion, use 3 cloves of garlic, finely chopped, and substitute butter or margarine for olive oil
2) To thicken the sauce, add a mixture of 1 tablespoon of butter or margarine and 2 tablespoons of all-purpose flour, whisking well until smooth and creamy.
