Mussels in White Wine

Mussels in White Wine

I love mussels. Just steamed and dipped in butter is good for me. If you want to make them a little special try steaming them this way.  Simple and packed with flavor.

Mussels in White Wine

2 lbs. mussels

2 T. butter

2 cloves garlic, minced

1 c. dry white wine

1/4 c. packed fresh basil, chopped

1/4 c. packed parsley, chopped

Scrub and rinse mussels. In large skillet melt butter or margarine. Add garlic and sauté 30 seconds. Add mussels and remaining ingredients and bring to a boil, covered. Simmer 4-5 minutes, tossing skillet a couple of times until shells open. Discard any mussels that do not open. You can serve with the broth, or you can remove the mussels, keeping them warm and boil the broth to reduce it by a third to make it more intense. Consider have some crusty bread along with the mussels to dip in the sauce. Serves 4.