Mussels in Wine with Herbs & Shallots

Mussels in Red Wine with Herbs and Roasted Shallots is a really flavorful combination of the sweet brininess of the mussels, the smokiness of roasted shallots and the woody notes of fresh rosemary.

Recipe provided by

Ingredients

4 pounds musselsShop

10 shallots, peeled and left whole
1 tablespoon canola oil
1 cup red wine
Maine Sea Salt
¼ cup butter
2 sprigs fresh rosemary
3 tablespoons chopped fresh flat-leaf parsley
1 baguette, cut into thick slices and toasted

Serves: 4

Directions

Preheat the oven to 350°. Toss the shallots with the oil then wrap them in a double layer of aluminum foil. Bake until they are soft and golden brown, about 1 hour. Remove form the oven and unwrap.

Heat a large heavy bottom pot over high heat. Add the mussels to the dry pan and allow to cook until they just begin to open, about 2 minutes.

Add the wine and shallots and season the liquid to taste with salt. (don’t season the shells, as that will skew your ability to taste what’s in the broth.) Cover the pot and cook until all the shells have opened, about 4 minutes. (Discard any mussels that have not opened by this time.)

Add the butter and the rosemary and continue to boil until the butter is fully incorporated. Add parsley and toss to even distribute.

Divide the mussels and steaming liquid among 4 serving bowls and serve with the toasted bread.