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Mussels with Shallots and Wine
1-1/2 cup dry white wine
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3 Tbsp fineley chopped shallots.
1/2 tsp dry or 2 Tbsp chopped fresh basil
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Generous pinches of white or cayenne pepper
4 lbs (2kg) mussels
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2 Tbsp unsalted butter
Place wine, shallots and seasonings in a large saucepan. Bring to a boil gently, uncovered, over medium heat until liquid is reduced to about 1/2 cup or just enough to cover bottom of saucepan, about 4 minutes. Meanwhile, scrub mussels and remover beards. As soon as wine mixture is reduced stir in butter until melted. Add mussels. Cover and cook over medium heat until shells open, about 5 minutes. Stir once during this time. Discard any mussels that don't open. Place mussels in a bowl and pour the sauce over top. Serve with crusty buns or bread to dip in sauce.
Serves 2 to 4
Note : If you don't care for mussels you can use fresh clams instead or a mixture of mussels and clams for both recipes.
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