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Author Notes: A skillet loaded with fresh steamed mussels smothered in a spicy white wine butter sauce flavored with CHA! By Texas Pete®, fresh squeezed lemon, Dijon mustard and lots of fresh herbs, served with toasted bread for dipping. —sabrina
Makes 4-6 appetizer portions
- 3 tablespoons Olive Oil
- 4 liters Shallots, sliced into thin rings
- 4 pounds Mussles, cleaned, beards removed
- 1/8 cup Dijon Mustard
- 1/4 cup CHA! BY Texas Pete
- 1 cup White Wine
- 1 handful Butter- softened
- 1 dash salt and pepper- to taste
- 3 tablespoons parsley, fresh, rough chopped
- 3 tablespoons chives, fresh, minced
- 3 tablespoons Tarragon, fresh, rough chopped
- 1-16 ounces Baguette, sliced 1/2 inch thick on bias
- 4 tablespoons Olive Oil
- Start by cleaning the mussels well with a wet rag and remove the beards from the hinge of the shell.
- Place a large pot with a tight fitting lid on the stove top and turn on high heat. Add the olive oil and the sliced shallots and cook on high heat for 1-2 minutes.
- Next, add the mussels to the pan and cook for 1 more minute on high heat until you can hear the bottom of the pan sizzling.
- Add the Dijon mustard, CHA! By Texas Pete®, white wine, butter and a pinch of salt and pepper all at the same time.
- Place the lid on the pan and allow the mussels to steam for approximately 2-3 minutes.
- Once the mussels begin to open up, remove the lid from the pan and allow the sauce to reduce and thicken by half with the mussels in the pan.
- While the mussels are cooking, prepare the toasted bread. Preheat the broiler in the oven.
- Slice the baguette into ½ inch thick slices on a bias and drizzle with olive oil.
- Place the bread on a sheet tray and place it under the broiler to toast until golden brown and crispy. Remove the bread from the oven.
- When the sauce for the mussels has thickened and reduced by half, remove and add the fresh chopped parsley, chives, and tarragon.
- Arrange the steamed mussels into a large serving bowl. Pour the sauce over the mussels and serve with the toasted bread dipping.