• 45minutes

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Nutrition Info . . .

VitaminsA, B9, C, D

Ingredients Jump to Instructions ↓

  1. 6 Tbl. butter

  2. 1/2 cup minced shallots

  3. 1 cup light, dry white wine

  4. 1 cup fresh Meyer lemon juice

  5. 8 parsley sprigs

  6. 1/8 tsp. pepper

  7. 6 quarts cleaned, scrubbed mussels (& soaked in water for at least 30 minutes)

  8. 1/2 cup roughly chopped parsley

  9. zest of 1 Meyer lemon

Instructions Jump to Ingredients ↑

  1. Heat a large kettle/pot on med-high and add the butter and shallots. Cook for approx.

  2. minute.

  3. Add the wine, lemon juice, parsley sprigs and pepper. Bring the liquid to a boil and let boil for 2-3 minutes.

  4. 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 with an up and down slightly jerky motion so the mussels will change levels and cook evenly. In about 5 minutes the shells will open and the mussels are done.

  5. With a big skimmer (or chopsticks), dip the mussels into wide soup plates or bowls. 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 parsley and lemon zest. Serve immediately.

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