French MusselsPrint This
- 3 Tbsp olive oil
- 2 shallots (chopped)
- 4 garlic cloves (minced)
- 2 lbs mussels (cleaned)
- 1 cup pinot grigio
- 1 cup chicken broth
- 4 Tbsp unsalted butter
- 1/2 bunch parsley (chopped)
- kosher salt
- Saute garlic and shallots in olive oil
- Add mussels, wine, butter, parsley and salt
- Cook for 10 minutes until mussels open
- Set aside mussels and pick out of shells.
- Boil for 15 minutes to reduce.
- Add mussels back in and serve