- 1 lb. fresh mussels, cleaned, with beard removed
- 2 T unsalted butter
- 2 T sliced shallots
- 1 teaspoon minced garlic
- 2 T diced leeks
- 1 cup white wine
- Kosher salt, to taste
- Black pepper, to taste
Wash mussels under cool, running water, scrubbing the outside and debearding the mussels (if present). Pull fibrous beard toward the hinge of the shell to remove, then discard.
In a large, shallow stock pot, heat butter over medium-high heat until it starts to foam.
When butter begins to foam, add shallots, garlic, and leeks.
Stir and cook until shallots are transparent, and garlic is soft, about 2-3 minutes.
Add wine and stir to combine. Quickly add the cleaned mussels to the pot, cover, and steam for 3 minutes. Carefully open the lid and stir mussels. Mussels should be open.
627 S Polk St.
Crush Wine Bar Wolflin
2606 Wolflin Village