Many steamed mussels recipes call for entire bottles of wine. The mussels end up being more boiled than steamed and the broth never gets properly cooked. Here, a smaller amount of wine is cooked down before adding the mussels, creating a rich, flavorful broth with the liquid released by the mussels that is perfect for sopping up with bread.
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Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
- 1 to 2 Tbsp. olive oil
- 4 cloves garlic, finely chopped
- 2 to 4 whole dried red chiles or 1/2 tsp. dried red chile flakes
- 1 bunch green onions (about 8), chopped (green parts included)
- 2 cups dry white wine
- 4 lbs. fresh mussels, scrubbed and debearded if needed
- 1/2 cup chopped flat-leaf parsley
- Freshly ground pepper
- In a large pot over medium-high heat add oil and garlic until garlic is fragrant, about 30 seconds. Add chiles and green onions. Cook, stirring, until onions are soft, about 1 minute. Add wine, bring to a boil, and cook until liquid is reduced to about 1/2 cup.
- Add mussels, cover, and cook until all mussels are open, about 5 minutes. Sprinkle with parsley and pepper. Stir to combine and coat mussels with mixture on the bottom of the pot. Serve immediately.
Makes 4 generous servings.