Mussels Sautéed in White Wine, Butter & Kelp
The flavors of the ocean combine deliciously in this simple dish that's sure to become a regular on the dinner table.
Mussels Sautéed in White Wine, Butter & Kelp
Rated 4 stars by 1 users
Category
Appetizer
Servings
4
Prep Time
10 minutes
Cook Time
15 minutes
Ingredients
- 4 garlic cloves, finely minced
- 3 Tbsp. olive oil
- 1/2-cup dry white wine (Pinot Grigio or Sauvignon Blanc)
- 4 Tbsp. (1/2-stick) salted butter
- 1/2-cup chicken broth
- 3 Tbsp. chopped fresh parsley
- 2 Tbsp. lemon juice
- 3 Tbsp. Ocean's Balance Kelp Purée
- 1 (2 lb.) bag mussels, rinsed, scrubbed clean, and beards removed
- Plenty of crunchy baguette slices for dipping!
Directions
- In a large sauté pan, heat olive oil over medium heat. Add garlic and cook until fragrant, about 2 minutes, being careful not to let the garlic turn brown.
- Pour in white wine, cook for two minutes. Stir in butter, chicken broth and 1 tablespoon of the chopped parsley, cook for another 5 minutes. Add lemon juice and kelp, stir until well combined
- Raise heat to medium high, add mussels and stir to coat them with the sauce. Cover the sauté pan and continue cooking for 7 to 9 minutes, stirring occasionally, until the mussels are open. Taste the sauce and adjust seasoning as necessary. Remove any unopened mussels.
- Pour into a large, shallow serving bowl, top with remaining parsley. Serve with baguette slices.
Recipe Note
Pairs with: Crisp white wine such as Sauvignon Blanc, Assyritiko or Pinot Grigio.