Hy-Vee Recipes and Ideas

Directions

1. Step1

   Discard any mussels with cracked or opened shells. If necessary, debeard mussels by pinching the clump of hair-like fibers on the shell and firmly pulling the beard out. Rinse mussels under cold running water to remove any sand and grit.

2. Step2

   Cook pasta in salted water according to pkg. directions until al dente. Drain and keep warm.

3. Step3

   Meanwhile, melt 1/4 cup butter in a 5- to 6-qt. Dutch oven over medium heat. When foamy, add garlic, shallots and 3 Tbsp. parsley. Cook for 25 to 30 seconds or until fragrant, stirring frequently. Remove Dutch oven from heat; add the wine. Return to heat. Simmer, uncovered, for 3 to 5 minutes or until reduced by half.

4. Step4

   Add the mussels to Dutch oven. Cover and cook for 2 minutes. Without removing the lid, hold lid securely and gently shake the Dutch oven to toss mussels. Cook for 2 to 4 more minutes more or until all shells open.
   

5. Step5

   Add remaining 1/4 cup butter and 2 Tbsp. parsley. Cover and cook for 1 to 2 minutes or until butter is melted. Hold lid securely and gently shake the Dutch oven to toss mussels. Discard any mussels that do not open.

6. Step6

   To serve, divide pasta between 2 serving bowls. Top with mussels. Spoon cooking liquid over the mussels. Serve with grilled bread. Garnish with additional parsley, if desired.