Cooking In The Heart Of Virginia: White Wine Mussels - - ABC13

White Wine Mussels

White Wine Mussels

Serves 4


  • ¼ lb. Butter
  • 2 tbsp. Olive oil
  • ½ cup Shallot, minced
  • 2 tbsp. Garlic, chopped
  • 2 lb. Prince William mussels
  • 1 cup White wine  
  • 1 Lemon, zested and juiced
  • Salt and Pepper, to taste
  • 1 cup Flat-leaf parsley, chopped

1.  In a large sauté pan, melt butter and oil. Sauté shallot and garlic until translucent.

2.  Deglaze pan with white wine and lemon juice and add zest of the lemon.

3.  Add mussels and cover pan.

4.  Cook until mussels open.

5.  Season with salt and pepper to taste and add parsley. Serve hot.

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