Steamed Mussels by glassofweinstein
Simple and elegant, these steamed mussels are surprisingly fast to make for a quick weeknight meal or as a showstopper at your next dinner party!
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Cooking tools:
- Dutch oven
- Microplane
- Paring knife
- Chef's knife
- Cutting board
- Pot
- Skillet
- Stove
- Measuring spoon
- Measuring cup
- Colander
- Wooden spoon
- Tongs
- Serving bowl
- Mixing bowl
Ingredients
- 2 Tbsp Butter, Unsalted
- 2 Tbsp Extra Virgin Olive Oil
- .5 Fennel
- 3 Shallot
- 6 cloves Garlic
- 2 tsp Kosher Salt
- 1 tsp Red Pepper Flakes
- 1 Lemon Zest
- 2 Tomato, Vine-Ripened
- 1 Tbsp Fennel
- 1 Tbsp Parsley
- .25 cup Lemon Juice
- 1 cup White Wine
- 2 lb Mussels
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