RobinBenzle.com Recipes
Brussels Mussels
GoneFishing

Sweet mussels in a sherry-garlic-butter sauce.  Only five minutes to make!


Ingredients:

5 pounds fresh mussels

4 tablespoons butter

3 tablespoons olive oil

6 cloves garlic, finely chopped

1/2 cup chicken stock

1/2 cup dry sherry wine

1/4 teaspoon crushed red pepper flakes

1 loaf French bread


Recipe:

Prepare mussels:  Place in a large colinder and rinse with cold water.  Sort through the mussels, throwing away any that are cracked or opened (some may be open slightly and if you tap firmly on them and they close right up, they're okay).

In a large kettle, melt butter and olive oil together.  Add garlic and saute 10 seconds.  Add chicken stock, sherry and red pepper flakes and heat to a simmer.  Add mussels, give it a quick stir and cover tightly.  Cook 5 minutes, shaking the pot a few times to distribute the sherry sauce.  Ladle into a big bowl with some of the broth.  (If any have not opened, discard.)  Tear chunks of the bread and dip in the broth (no butter necessary). Enough for 4 - 6.