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Makes
4-6 appetizer portions
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
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Ingredients
- Mussles
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3 tablespoons
Olive Oil
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4 liters
Shallots, sliced into thin rings
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4 pounds
Mussles, cleaned, beards removed
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1/8 cup
Dijon Mustard
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1/4 cup
CHA! BY Texas Pete
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1 cup
White Wine
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1 handful
Butter- softened
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1 dash
salt and pepper- to taste
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3 tablespoons
parsley, fresh, rough chopped
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3 tablespoons
chives, fresh, minced
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3 tablespoons
Tarragon, fresh, rough chopped
- Bread
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1-16 ounces
Baguette, sliced 1/2 inch thick on bias
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4 tablespoons
Olive Oil
Directions
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Start by cleaning the mussels well with a wet rag and remove the beards from the hinge of the shell.
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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.
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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.
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Add the Dijon mustard, CHA! By Texas Pete®, white wine, butter and a pinch of salt and pepper all at the same time.
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Place the lid on the pan and allow the mussels to steam for approximately 2-3 minutes.
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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.
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While the mussels are cooking, prepare the toasted bread.
Preheat the broiler in the oven.
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Slice the baguette into ½ inch thick slices on a bias and drizzle with olive oil.
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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.
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When the sauce for the mussels has thickened and reduced by half, remove and add the fresh chopped parsley, chives, and tarragon.
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Arrange the steamed mussels into a large serving bowl. Pour the sauce over the mussels and serve with the toasted bread dipping.
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