TRAILER FEASTS | Garlicky Mussels in a White Wine-Butter Sauce
NEXT UP in the THE "TRAILER FEASTS" SERIES IS A salty seafood lover's dream RECIPE: Garlicky Mussels in a White Wine-Butter Sauce.
If you are a mussels fan, you better sit down while eating this recipe. I mean, who doesn't eat their dinner sitting down? Right, I know. But I mean symbolically, this simple mouthwatering recipe will knock you off your feet.
Although we were just a smidge early for peak mussels season — which goes from October through March or April — we were in a seaside seafood mecca while driving around the Québec Maritime and Gaspé Peninsula. The mussels we bought were affordable ($9 Canadian for two pounds!), large, fresh and extremely flavorful. The salty, garlicky goodness is just too good, and this recipe makes it hard not to eat an entire loaf of crusty bread by dipping it in the addictive broth like a robot on repeat.
This Trailer Feast throws back to my days of "Born Pinner, Budding Chef" posts because we scoured Pinterest to find a recipe and just happened to land on a stunningly simple and scrumptious winner from Tasty Kitchen. My Love was actually the Trailer Chef behind this dinner creation and he could get anything out of me after this meal, it was that good.
WHAT YOU'LL NEED:
- 1 lb. mussels
- 2 tablespoons olive oil
- 2 tablespoons butter
- ½ whole onion, chopped fine
- 3 whole garlic cloves, minced
- 1 cup white wine
- ½ teaspoons thyme, dried
- Salt and pepper, to taste
- 1 baguette or loaf of Artisan Bread Of Choice
WHAT YOU DO:
Melt the butter and olive oil in a large, deep saucepan over medium-low heat. Add the onion and garlic and cook for 3 minutes or until translucent. Add white wine, thyme and mussels. Stir and cover the pot for about 8-10 minutes. Discard any unopened mussels. Season with salt and pepper.
While the mussels are cooking, place the bread on an oven rack for 8 minutes to warm up and toast slightly. Serve the mussels with the bread on the side, and extra bowls for discarded shells. Be sure to dip the bread into the broth (it makes getting to the bottom of the mussels a salty dessert reward). Then without further ado, dig into the goodness of the ocean!
Are you a mussels fan? What's your favorite recipe or place to eat them? Please share in the comments below!