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Quick mussels with white wine and garlic recipe

Chef Brian McBride from Mussel Bar shares his super quick and easy recipe for mussels with white wine and garlic.

Name a dish that’s inexpensive, quick cooking and fancy? You’re right. Mussels! Chef Brian McBride from Mussel Bar shares his super quick and easy recipe for mussels with white wine and garlic:

Ingredients:

1 tablespoon unsalted butter

  • 1 tablespoon minced garlic

    1 tablespoon minced shallot

    1 pound mussels in the shell, cleaned and debearded

    1 cup dry vermouth

    1 cup heavy cream

    1 tablespoon chopped flat-leaf parsley

    Directions:

    Heat the butter in a pot or heavy pan over medium heat. Cook the garlic and shallot until translucent, about 45-60 seconds. Add the mussels and vermouth and cover the pot.

    When the mussels are almost open, about 1 ½-2 minutes, add the heavy cream and cover the pot. Once all of the mussels are open, about 2 more minutes, top with parsley and serve.

    Cooked mussels can be eaten directly from the pot or pan or transferred to a wide-rimmed soup bowl. Keep covered until just prior to eating since they cool quickly.

    And let's be honest if you just want to have Chef McBride whip this up for you, head to Mussel Bar this week for Bethesa Row's Restaurant week. There are all sorts of great menu deals at participating restaurants.

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