Steamed Mussels Bruce

Bruce and Amy both love mussels. I can take them or leave them and would just as soon have some steamed clams until Amy came up with a short list of ingredients for a recipe. Bruce and I guessed at the ratios (and did the work) and voila! I'll never turn down a mussel prepared this way. Amy named this recipe in honor of Bruce's visit.


Steamed Mussels Bruce

2 doz. mussels
1 1/2 tbsp butter
2 tbsp olive oil
1/2 cup minced shallots
2 medium or 1 large clove garlic, minced
1/3 cup chicken stock
1/3 cup white wine
chopped parsley to garnish

Heat the butter and olive oil in a pot. Saute the shallots and garlic until the shallots are translucent. Add the chicken stock and wine and heat until steaming. Add the mussels, cover with a lid and steam for 12 minutes or until the mussels have opened. Put the opened mussels (toss any that didn't) in a large bowl or into individual saucers, and pour the steaming liquid over the mussels then garnish with the chopped parsley. Yum!

This dish never even made it to the table. Scoop up the liquid with the mussel shells and devour. Have bread ready for any of the remaining liquid.