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Ingredients
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Seafood
Aromatics
Liquids
Seasonings
Method
Preparation
- 1
Clean the Mussels
Rinse the fresh mussels under cold running water. Scrub the shells with a brush to remove any debris and remove the beards (the fibrous strands sticking out of the mussel). Discard any mussels that are open and do not close when tapped.
- 2
Cooking
- 3
Sauté Aromatics
In a large pot or Dutch oven, heat a tablespoon of olive oil over medium heat. Add the minced garlic and chopped shallots. Sauté for about 2-3 minutes until fragrant and translucent.
- 4
Add Liquids and Seasonings
Pour in the dry white wine and water. Add salt, black pepper, and red pepper flakes. Stir to combine and bring to a simmer.
- 5
Steam the Mussels
Add the cleaned mussels to the pot, cover with a lid, and steam for about 5-7 minutes or until the mussels have opened. Discard any mussels that remain closed.
- 6
Garnish and Serve
Sprinkle the chopped parsley over the steamed mussels before serving. Serve with crusty gluten-free bread for dipping.
