Classic Mussel recipe - Wallaroo Scuba Association -
This is my take on the classic recipe for French steamed mussels -- you know, the big bowl of mussels bathed in white wine, butter and garlic.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at wallarooscubaclub.com.au.
Ingredients
- 2 lb live mussels
- 1 T unsalted butter
- 3/4 cup white wine
- 2 chopped scallions or 1 chopped shallot
- 2 chopped green garlic shoots or 2 cloves chopped garlic
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