Common Man Mussels with Garlic Butter
Steamed with basil, white wine and cream, these have plenty of goodness for dipping crusty ciabatta.
Ingredients
- 12 oz mussels, cleaned
- 2 oz white wine
- ½ cup heavy cream
- 4-5 basil leaves, chiffonade, divided
- 2 lemon wedges
- 2 slices ciabatta, sliced lengthwise and grilled
- 1½ tbsp garlic butter (recipe below)
Garlic Butter
- ¼ lb butter
- 2 cloves garlic, chopped fine
- 1 tsp finely chopped parsley
- 1 pinch granulated garlic
Instructions
- Make the garlic butter. Whip butter in the bowl of a stand mixer until light and fluffy. Make sure to scrape down the sides of the bowl. Add the garlic, parsley and granulated garlic, Whip another 2-3 minutes at high speed.
- Heat a wide saute pan or dutch oven over medium high heat. Add 1 ½ tablespoons of the garlic butter and mussels.
- Add the white wine. heavy cream, half the basil, a pinch of salt and pepper. Cover to steam the mussels.
- Cook covered until mussels have all opened and the sauce is reduced and thickened enough to coat the back of a spoon.
- Serve immediately in a shallow bowl with the grilled ciabatta, basil and lemon wedge.
