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Author Notes: I’ve made this dish for US Alaska bank Diva party they loved it 👌🏾.. The dry wine brings this dish together and a little heat from chili peppers flakes buts it’s worth the bitterness & heat. Be on the Lookout for my New Cook Book “In The Kitchen with Chef Mo” Please like my Page
https://www.facebook.com... —Maurice Farmer
Prep time: 5 min
Cook time: 8 min
cups dry white wine or dry white vermouth
cup Minced Shallots or Green onions
sprigs Fresh tarragon minced
tablespoon Fresh cracked black pepper
quarts Mussels scrubbed, and soaked
tablespoons Chili pepper crushed
cup Fresh parsley diced
splashes White truffle oil
- An 8- to 10-quart enameled kettle with cover, though I’ve made this in many other pots successfully. Bring all but the last three ingredients to boil in the kettle. Boil for 2 to 3 minutes to evaporate its alcohol and to reduce its volume slightly.
- Add the mussels to the kettle. Cover tightly and boil quickly over high heat. Frequently grasp the kettle with both hands, your thumbs clamped to the cover, and toss the mussels in the kettle and an up and down slightly jerky motion so the mussels will change levels and cook evenly. In about 5 minutes, the shells will swing open and the mussels are done.
- With a big skimmer, dip the mussels into wide soup places. Allow the cooking liquid to settle for a moment so any sand will sink to the bottom. Then ladle the liquid over the mussels, sprinkle with the parsley and splash of white truffle oil, serve immediately.