Name: Steamed Mussels in White Wine with Parsley for Two
Total time: 30 min
Ingredients: 2 tablespoons unsalted butter; 1 shallot , minced; 2 garlic clove , minced; ⅔ cup dry white wine; 1 bay leaf; 2 pounds mussels , scrubbed and debearded; 2 tablespoons heavy cream; 3 tablespoons minced fresh parsley; Salt and pepper

Why This Recipe Works

The mussels are tender and briny, and the rich broth is perfect for sopping up with chunks of a rustic baguette. To make our own scaled-down version for a party of two, we started by sautéing a shallot and a couple of cloves of minced garlic in butter. We then added some white wine and a bay leaf and brought everything to a simmer, which allowed the flavors of our broth a chance to meld. Finally, we nestled in the mussels to gently steam. Once the mussels opened, we removed them and enriched the broth with a pat of butter and a bit of heavy cream. A sprinkling of fresh parsley finished this remarkably easy dish with a touch of color and freshness.

Before You Begin

Any type of mussel will work here; if you can't find mussels or prefer clams, littleneck or cherrystone clams can also be substituted (large clams will require 9 to 10 minutes of steaming time). Serve this dish with crusty bread or garlic toasts.

Instructions

Melt 1 tablespoon butter in Dutch oven over medium heat. Add shallot and cook until softened, about 2 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Stir in wine and bay leaf, bring to simmer, and cook until flavors meld, about 2 minutes.

Increase heat to high and add mussels. Cover and cook, stirring occasionally, until mussels open, 3 to 7 minutes.

Using slotted spoon, transfer opened mussels to large serving bowl, leaving cooking liquid in pot. Discard bay leaf and any mussels that have not opened.

Stir cream and remaining 1 tablespoon butter into cooking liquid, bring to simmer, and cook until butter is melted and liquid is slightly thickened, about 1 minute. Off heat, stir in parsley and season with salt and pepper to taste. Pour sauce over mussels and serve immediately.