Tip : You can store fresh mussels in your refrigerator overnight. Make sure that you leave the mussels in an open container to allow air to circulate and loosley cover the bowl with a sheet of paper towel soaked in water.
Ingredients
- 1 lb fresh mussels
- 1 tbsp olive oil
- 2 medium finely chopped shallots
- 1 pinch cayenne pepper or more to taste
- kosher salt and freshly ground black pepper
- 1 clove grated garlic
- 1/2 dry white wine
- 3/4 cup chicken stock
Instructions
Gather ingredients before starting the recipe.
- Rinse 1 lb fresh mussels in a collander under cold running water and remove beards from shells if you see any.
- Heat 1 tbsp olive oil in a deep sided skillet over medium high heat. Add 2 medium finely chopped shallots and sauté until the shallots have softened, about 3-4 minutes. Season with kosher salt and freshly ground black pepper and add 1 pinch cayenne pepper and 1 clove grated garlic stir and sauté until the garlic becomes fragrant.
- Deglaze pan 1/2 dry white wine and cook for 1-2 minutes, then add 3/4 cup chicken stock and bring the mixture to a boil.
- Add 1 lb fresh mussels all at once, stir and cover with a tight-fitting lid. Cook for 2 minutes, or until the shells begin to open.
- Transfer the mussels to deep serving bowls, ladling a good portion of the broth in each bowl and accompany with toasted sourdough bread.