Mussels in white wine sauce

Mussels in white wine sauce is a classic and delicious dish that's surprisingly easy to make. Here’s a simple recipe to get you started:

Ingredients:

• 2 lbs fresh mussels, scrubbed and debearded
• 2 tbsp olive oil
• 1 onion, finely chopped
• 4 cloves garlic, minced
• 1 cup dry white wine
• 1 cup chicken or vegetable broth
• 1 lemon, juiced
• 1/2 cup heavy cream (optional for a creamier sauce)
• 1/4 cup chopped fresh parsley
• Salt and pepper, to taste
• Crusty bread, for serving

Instructions:

1. Prepare the Mussels:

   • Scrub the mussels under cold running water and remove any beards (the stringy bits sticking out). Discard any mussels that are open and do not close when tapped.

2. Cook the Aromatics:

   • In a large pot or deep skillet, heat the olive oil over medium heat.
   • Add the chopped onion and cook until it becomes translucent, about 3-4 minutes.
   • Add the minced garlic and cook for another minute until fragrant.

3. Deglaze the Pan:

   • Pour in the white wine and bring it to a simmer. Let it cook for about 2 minutes to reduce slightly.

4. Add Broth and Mussels:

   • Pour in the chicken or vegetable broth and lemon juice. Stir to combine.
   • Add the cleaned mussels to the pot. Cover with a lid and cook for about 5-7 minutes, or until the mussels have opened. Shake the pot occasionally to help them cook evenly.

5. Finish the Sauce:

   • If you’re using heavy cream, stir it in now and let it cook for an additional 1-2 minutes. This will make the sauce rich and creamy.
   • Season with salt and pepper to taste.

6. Serve:

   • Discard any mussels that did not open during cooking.
   • Garnish with chopped parsley.
   • Serve the mussels with crusty bread to soak up the delicious sauce.

Enjoy your meal!