White Wine Mussels

White Wine Mussels

Serves 4


  • 1/4 lb. Butter
  • 2 tbsp. Olive oil
  • 1/2 cup Shallot, minced
  • 2 tbsp. Garlic, chopped
  • 2 lb. Prince William mussels
  • 1 cup White wine{}{}
  • 1 Lemon, zested and juiced
  • Salt and Pepper, to taste
  • 1 cup Flat-leaf parsley, chopped

1.{} In a large saut pan, melt butter and oil. Saut shallot and garlic until translucent.

2.{} Deglaze pan with white wine and lemon juice and add zest of the lemon.

3.{} Add mussels and cover pan.

4.{} Cook until mussels open.

5.{} Season with salt and pepper to taste and add parsley. Serve hot.