Let me begin by saying that you will become addicted to this broth.
Over the past couple of months, my family, as we do on average, pays visits to our cousin’s house to celebrate the long and stressful work week. We typically do this by eating great food, over glasses of wine or beer. Simply put, a relaxing time to say the least. Lately we have been lucky enough to just bring ourselves by the house, and they have been doing much of the cooking! Upon a recent visit we were greeted with a couple of appetizers, of which were mussels, baked with either cheese, or smothered in a garlic butter. They were great, and I have had mussels on my mind for quiet some time now. After thinking about those delicious appetizers, I thought I would do my own take on a dish I had while living in Dallas, Texas. Mussels in a chili and garlic white wine sauce.
Simple, quick, and delicious. This one does not allow for much talking, at least not between my wife and I, as we were too busy eating the mussels and sopping up the delicious broth with some rustic french bread. Let’s get started.
- 2 lbs of fresh mussels, scrubbed in clean water
- 5 cloves of garlic, minced
- 1/2 cup of yellow onion, diced
- 1 tbsp butter
- 1 tbsp olive oil
- 2 serrano chili peppers, thinly sliced (remove the seeds if you do not want the heat)
- 2 cups of white wine, I like to use a good Chardonnay
- Fresh Italian leaf parsley, chopped
- Rustic French bread (get a nice crusty one)
Begin by cleaning your mussels if they have not been already. Scrub any of the “beard” off. If you see any mussels that are open, discard them. They need to be shut.
Heat a large pan, or in my case a wok, on medium heat. Once heated, toss in the garlic and onion and cook for a few minutes, or until the onion softens. Toss in the serrano chili peppers, and heat for another minute. Add in your wine and cook for about 4-6 minutes.
Next, toss in your mussels, and cover, cooking for another 5-7 minutes, or until all of the mussels have opened up. Remove the cover, stir well, and cook for another 5-7 minutes.
Plate in large serving bowls making sure you get plenty of sauce in each bowl. Shower them with the chopped parsley and serve with a nice rustic French bread.
Keep in mind that this is great finger food, however fork can be used as well. Eat the mussels, dip your bread in the broth, and repeat.