Mussels Bianco Recipe

Inspired by Carmelina's

Time30m

Serves4

Steamed wild mussels in a white wine, garlic, lemon broth.

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Ingredients

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Seafood

2 pounds Fresh wild mussels

Broth

1 cup Dry white wine

4 cloves Garlic cloves, minced

2 medium Shallots, diced

1 large Lemon, juiced

2 tablespoons olive oil

1 cup Fresh parsley, chopped

1 teaspoon Red pepper flakes

1 to taste Celtic sea salt

1 to taste black pepper

Method

Preparation

Clean the Mussels

Rinse the mussels under cold running water, scrubbing the shells with a brush to remove any debris. Remove the beards (the fibrous strands) by tugging them out gently.

Prepare the Broth Ingredients

Mince the garlic cloves and dice the shallots. Chop the fresh parsley and juice the lemon.

Cooking

Sauté the Aromatics

In a large pot, heat the olive oil over medium heat. Add the minced garlic and diced shallots. Sauté for about 2-3 minutes until the shallots are translucent and fragrant.

Add the Wine and Spices

Pour in the dry white wine, then add the lemon juice, red pepper flakes, salt, and black pepper. Stir well and bring the mixture to a gentle simmer.

Steam the Mussels

Add the cleaned mussels to the pot, cover with a lid, and cook for about 5-7 minutes, or until the mussels have opened. Discard any mussels that remain closed.

Finish with Fresh Herbs

Remove the pot from heat and stir in the chopped fresh parsley. Taste the broth and adjust seasoning if needed.

Serving

Serve the Mussels

Transfer the mussels to a large serving bowl with the broth. Garnish with additional parsley if desired. Serve hot with crusty bread to soak up the delicious broth.