Recipe of Homemade STEAMED MUSSELS WITH GARLIC AND PARSLEY. JON STYLE

Hey everyone, I hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, steamed mussels with garlic and parsley. jon style. One of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.

Put olive oil in a large heavy-bottomed soup pot or Dutch oven over medium heat. Add the mussels, stir to coat. This steamed mussels recipe is very simple. You'll also need a shallow large skillet and fresh mussels.

STEAMED MUSSELS WITH GARLIC AND PARSLEY. JON STYLE is one of the most popular of recent trending foods on earth. It is appreciated by millions every day. It is easy, it’s quick, it tastes delicious. They are fine and they look fantastic. STEAMED MUSSELS WITH GARLIC AND PARSLEY. JON STYLE is something that I’ve loved my whole life.

To begin with this particular recipe, we must prepare a few components. You can cook steamed mussels with garlic and parsley. jon style using 6 ingredients and 3 steps. Here is how you can achieve that.

The ingredients needed to make STEAMED MUSSELS WITH GARLIC AND PARSLEY. JON STYLE:

1. Prepare 3 lb. mussels
2. Prepare 1 tbsp. olive oil
3. Make ready 1 1/2 tbsp. sliced garlic or to your taste
4. Make ready 1/2 cup diced onions
5. Get 1/2 white wine (Rhine)
6. Take 1/4 cup chopped parsley

Rub toasts with the remaining garlic cloves. Stir the chopped parsley into the mussels, then ladle mussels and broth into bowls. See recipes for STEAMED MUSSELS WITH GARLIC AND PARSLEY. Chopped fresh Italian parsley and red pepper flakes, for garnish Heat the butter in a large stock pot or deep saucepan over medium heat, then add the shallots and garlic.

Instructions to make STEAMED MUSSELS WITH GARLIC AND PARSLEY. JON STYLE:

1. Remove the barbs from the mussels. Remove from the shell any materials attached to it. Leave mussels soaking in salty water for 1 hour.
2. Heat the oil in a pot and cook the garlic and onions together, but do not brown it. Add white wine and parsley.
3. Add mussels, cover the pot. Bring the liquid to a boil. Lower the heat and cook the mussels until it opens up. Do not overcook. Remove one side of the shells and serve on plate pouring the sauce on top. Sprinkle parsley on top.

See recipes for STEAMED MUSSELS WITH GARLIC AND PARSLEY. Chopped fresh Italian parsley and red pepper flakes, for garnish Heat the butter in a large stock pot or deep saucepan over medium heat, then add the shallots and garlic. Add the mussels, broth, and wine to the pot and cover with a lid. DIRECTIONS Cream the butter with the garlic and parsley in a bowl and set aside. Detach the lid from the base and place the mussels still sitting in their shells on a baking sheet.

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