Prep Time: 20 Minutes
Cooking Time: Cook 16 Minutes
November/December 2018 Dig In the Big Y Magazine
1. Wash hands with soap and water.
2. Rinse fresh produce.
3. In a large non-aluminum pot over medium-high heat, add butter and oil. Once butter has melted, add shallots and cook for 5 minutes, being careful not to burn them. Add garlic and cook for 3 minutes.
4. Add wine, clam juice and salt and pepper to taste and bring to a boil. Add mussels, gently stir and cover the pot. Wash hands after handling raw mussels.
5 Reduce heat to medium and cook for 8 minutes, checking pot occasionally to make sure mussels don’t burn on the bottom, or until mussels open; discard any that did not.
6. Pour mussels and liquid in a large serving bowl, garnish with parsley if desired and serve immediately.
Big Y's recipes reflect the guidance of the Partnership for Food Safety Education. To learn more, visit fightbac.org!
Nutrition Information Per Serving Calories: 434 (Calories from Fat: 126)
Total Fat: 14g (Saturated Fat: 4g)
Total Carbohydrates: 22g (Dietary Fiber: 2g