Name: Mussels in Broth
Ingredients: 2 tbsp butter; 3 small shallots, thinly sliced; 4 garlic cloves, finely chopped; 2 cups low-sodium chicken stock; 1 cup dry white wine; 4 lb mussels, cleaned; Splash of heavy cream; 1/2 cup fresh parsley, roughly chopped; Salt and freshly ground black pepper; Lemon wedges, for serving; 2 baguettes, warmed for serving

Description

A warm and savory broth with perfectly tender mussels.

Ingredients

Scale

2 tbsp butter
3 small shallots, thinly sliced
4 garlic cloves, finely chopped
2 cups low-sodium chicken stock
1 cup dry white wine
4 lb mussels, cleaned
Splash of heavy cream
1/2 cup fresh parsley, roughly chopped
Salt and freshly ground black pepper
Lemon wedges, for serving
2 baguettes, warmed for serving

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Instructions

Melt butter in a large pot with a lid over medium heat. When the butter begins to bubble, stir in the shallots and garlic. Cook until softened, about 5 minutes.
Add the chicken stock, white wine, and mussels, and then give them a good toss. Cover the pot with its lid and cook until all the mussels have opened, 8-12 minutes. If any mussels do not open, discard them.
Remove the pot from the heat, then stir in the cream and parsley. Taste, then add more salt and pepper to taste.
Cut the baguettes lengthwise and toast. Rub the toast with a garlic clove for some lovely garlic flavor. Serve in big bowls with lemon wedges and bread to sop up the broth.