Cook along with Bobby as he makes delicious and simple steamed mussels in a white wine sauce served with crusty bread!
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Steamed Mussels with Crusty Bread
RECIPE COURTESY OF BOBBY FLAY
Level: Easy
Total: 20 min
Active: 15 min
Yield: 6 to 8 servings
Ingredients
2 tablespoons canola oil
1/2 large shallot, diced
3 cloves garlic, crushed with 2 teaspoons kosher salt and finely chopped to a paste
4 pounds mussels, scrubbed and debearded, such as Prince Edward Island mussels
1/2 cup dry, fruity white wine, such as Sauvignon Blanc
2 tablespoons chopped fresh flat-leaf parsley, plus more for garnish
1 teaspoon red chile flakes
3 tablespoons unsalted butter, cold
1 French baguette, torn into large pieces
Directions
Heat the oil in a large high-sided Dutch oven over medium heat until it begins to shimmer. Sweat the shallots and garlic by cooking for about 30 seconds. Add the mussels and wine; stir to combine.
Cover and cook, shaking the pot occasionally, until some of the mussels start to open, about 2 minutes. Sprinkle with the parsley and red chile flakes. Add the butter, cover and cook until all the mussels have opened and the flavors have infused, 1 to 2 more minutes.
Transfer the mussels to a large serving dish, discarding any that didn’t open. Ladle the broth over the mussels and serve with chunks of the torn baguette.
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Bobby Flay’s Steamed Mussels | Food Network
25 Comments
Bobbbyyyyyyy🥰💪🏾💪🏾💪🏾💪🏾
السلام عليكم ورحمة اتمنى لكم يوم جميل
اطباق رائعة 👌
Mussels indeed ‼️💛
My favorite. Bon Appetite! 🥰
I always have beer, so I use that instead.
Love you Bobby👍🍾🧄🧅
👋💣I wuv this man😩🙏❤yum yum give me some🤤🍷
mussels are so nasty
Apologizing for butter, really?? Don't watch Chef Jean Pierre's channel. EVERYTHING is better with butter!
Great Dish
Muscles in this preparation are super delicious
Looks yummy
Nope, New Zealand green lip mussels are the one.
👍😋😋
Looks delicious that mussels ! Like it friend! 🦇
I don’t like the texture of muscles.
The first time I had mussels was when we were in Edinburgh at a restaurant called The Mussel Inn, and they were wonderful, but I doubt they were from PEI. Being in Canada though, they’re the only ones we get.
Any alternative for the wine?? Any suggestions are greatly appreciated.
Boom! I sometimes add cream at the end. Bon appétit! Delicious!!
can I use the same method to cook Dungeness crab?
Do you wash them first?
He's old enough to remember the Galloping Gourmet?? Fun show.
Excellent !
🦪 🦪 🦪 😋👍🏻🍺
😋