Tender perfectly cooked mussels are dished up in a spicy, well-seasoned sauce. Toasted rustic bread is the ideal way to sop up the broth, although grilled bread would be equally tasty. The great part about mussels is that they’re easy to cook well, and they’re quite inexpensive compared to other seafood. Look for closed mussels with no chipped or cracked shells. Tap open mussels on the counter before cooking; if they don’t close, trash them (they’re dead). Make sure you clean them thoroughly too by rinsing them—and scrubbing gently if necessary—under cool running water. Love this dish? Try tossing the mussels and broth with linguine next time for a new twist.
2 tablespoons unsalted butter
3 cloves garlic, chopped
2 small Fresno or jalapeño chiles, thinly sliced, divided
¼ teaspoon kosher salt
⅛ teaspoon black pepper
2 pounds fresh mussels, scrubbed and debearded
¾ cup dry white wine
¼ cup chicken broth
2 tablespoons chopped fresh flat-leaf parsley
Toasted rustic bread, for serving
Sat fat 5g
How to Make It
Melt butter in a large saucepan with a tight-fitting lid over medium heat. Add garlic and half of the chiles and season with salt and pepper. Cook, stirring constantly, until fragrant, about 1 minute. Add mussels, wine, and broth.
Bring to a simmer, cover, and cook until mussels open, 4 to 6 minutes. (Discard any mussels that remain closed.) Spoon mussels and broth into bowls and top with remaining chiles and parsley. Serve with bread.
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