In the Kitchen with the Phantom Chef: White Wine & Garlic Mussels
White Wine & Garlic Mussels
(serves 2)
With Valentine’s Day just around the corner, we can’t help but think of romantic dinners in candlelit restaurants. But as a chef, I find that one of the best ways to show love is by cooking and enjoying a meal at home with that special someone. Light a few candles and set a romantic scene of your own!
Many people associate oysters and lobster with romance, but find the idea of cooking them at home daunting. Mussels are less expensive and less intimidating, with a beautiful, briny flavor. They are also quick to prepare and perfect for sharing.
Enjoy this dish with toasted slices of freshly baked baguette and the remainder of the bottle of white wine used in the recipe.
Ingredients:
-2 cloves garlic, finely chopped
-1 shallot, finely chopped
-1 tbsp unsalted butter
-1 tsp olive oil
-¼ tsp red pepper flakes (optional)
-1 lb of mussels
-½ cup dry white wine (sauvignon blanc or pinot grigio are good choices)
-¼ cup flat leaf parsley, chopped (also called Italian parsley)
-1 baguette, sliced and lightly toasted
Instructions:
1. Fill a large bowl with cold water. Rinse mussels to remove any excess sand and pull off and discard any beards. Discard any mussels that are open or cracked.
2. In a pot that is large enough to hold the mussels, heat the butter and olive oil over medium low heat.
3. Add the garlic and shallots and allow to sweat (cook without browning) for about 3 minutes, or until softened. If desired, add the red pepper flakes to the pot.
4. Add the mussels and white wine to the pot, increase the heat to medium high and cover with a tight-fitting lid.
5. Allow the mussels to steam for 4-6 minutes, or until the shells are all open.
6. Pour the mussels and the cooking liquid into a large serving bowl, discarding any mussels that have not opened.
7. Top the dish with fresh parsley and serve immediately with slices of toasted baguette to soak up the sauce.
Michelle McIlroy, chef and owner at Phantom Chef in Endicott, trained at the prestigious Culinary Institute of America. Phantom Chef is located at 49 Washington Ave. in Endicott, and can be reached at (607) 765-2408, and at phantomchefcatering.com.
