“MUSSELS SCHMUSSELS” A NW SEAFOOD RECIPE
PHOTO PROVIDED AND RECIPE PROVIDED BY BRIAN FULBRIGHT AND LORRAINE LILLIS, SEATTLE NATIVES.
INGREDIENTS:
Serves 2-3
2 Tablespoons Butter
4 Cloves Garlic - chopped
1 Lemon - zested
2 cups white wine
1/2 bunch flat leaf parsley - chopped
1/2 cup fennel bulb - Chopped
1 shallot - chopped
1 tablespoon red pepper flakes (optional)
3 lbs of Mussels - cleaned and debearded (Penn Cove Mussels Recommended)
French or Sourdough Bread - Sliced, Toasted or Grilled
Make it.
INSTRUCTIONS:
Melt butter in large pot
Add shallots, garlic, fennel, red pepper, and lemon zest -
Saute for 4-5 stirring occasionally until shallots and fennel are softened
Add white wine and bring to boil
Add Mussels and cover
Let boil for 1-2 minutes until all shells are open.
Stir in parsley, discard any broken or unopened mussels
Serve Mussels and broth in bowls with bread