Black Mussels (1 Lb) Recipe

Time25m

Serves2

Two shell. Native to Pacific, Artic, and North Atlantic Oceans

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Ingredients

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1
Prepare the Mussels
Rinse the black mussels under cold running water to remove any sand or debris. Remove the beards (the fibrous strands) by pulling them away from the shell. Discard any mussels that are open and do not close when tapped.
2
Heat the Oil
In a large pot or deep skillet, heat the olive oil over medium heat. Once hot, add the minced garlic and diced shallots. Sauté for about 2-3 minutes, or until they are soft and fragrant.
3
Add the Wine
Pour in the white wine and bring it to a simmer. Let it cook for about 2 minutes to allow the alcohol to evaporate slightly.
4
Add the Mussels
Carefully add the prepared black mussels to the pot. Stir to coat them with the garlic and shallot mixture.
5
Steam the Mussels
Cover the pot with a lid and let the mussels steam for about 5-7 minutes, or until they have opened up. Discard any mussels that remain closed after cooking.
6
Season and Serve
Once the mussels are cooked, remove the pot from heat. Stir in the chopped parsley, and season with salt and black pepper to taste. Serve the mussels hot with lemon wedges on the side.