Mussels in Creamy Butter and Garlic

Mussels in Creamy Butter and Garlic 

2 bags fresh mussels (organic if possible)

1 ½ - 2 sticks unsalted butter, at room temperature

6-8 cloves garlic, minced

2-3 tablespoons chopped chive, minced

Sea salt

Freshly ground black pepper

Red pepper flakes

¾ cup dry white wine

Clean and de-beard the mussels in cold running water. Make sure all the mussels are firmly closed. If any remain open, give them a firm tap. If they close you can cook them. If they stay open, discard them. Also discard any mussels that are broken, for food safety.

In a small bowl, add the softened butter, garlic, chive, salt, pepper and red pepper flakes.  Fold to mix into a smooth creamy consistency.

In a large deep pan, add the mussels and cook covered on high heat about 5 minutes, or until they have opened. Add the wine and ½ of the butter mixture; mix well and cover and cook for 2-3 minutes. Remove lid and discard any mussels that have not opened.

Quickly transfer the mussels in a serving bowl, add the remaining butter mixture on top and serve. Crusty bread is delicious to dip in the sauce.

 

Garlic

Mussels in butter and garlic sauce are absolutely French. In North Africa, my mom would make this dish on a Friday nights, when we could not have meat.  Although not my favorite, she also made this same sauce with escargot.  This sauce is bursting with flavor with the slightly sweetness of butter, the fragrant garlic, and notes of dry white wine.  A simple dish, c’est magnifique!!!