Mussels in White Wine

Another part of our New Years Eve feast (besides Shrimp and Avocado Ceviche in Endive) was Mussels in White Wine. And I have to admit, seeing the bowl wiped clean was such a great compliment!

When it comes to seafood, I’m so glad no one in my family has any allergies. There are so many health benefits of eating shrimp including improved bone and brain health, weight management, and a lowered risk of cardiovascular disease. Shrimp has anti-inflammatory, cancer preventative, and anti-aging properties that help to reduce the risk of various health ailments. It helps in treating age-related macular degeneration and relieving eye fatigue. It also provides relief from menstrual pain. Shrimp is a high-benefit option for increasing your overall health in a truly delicious way. You can read more about the benefits of shrimp here.

• 1/4 cup extra-virgin olive oil

• 2 tbsp unsalted butter

• 4 large garlic cloves, sliced

• 1 tsp fennel seeds

• 1/4 tsp each of salt, pepper and hot red pepper flakes (optional)

• 1 cup dry white wine

• 2 lbs cultivated mussels, scrubbed

• 1-1/2 cups chopped herbs such as basil, dill, flat-leaf parsley, and oregano

  1. Heat oil and butter in a 5-to 6-quart heavy pot over medium heat until foam subsides.
  2. Cook garlic, fennel seeds, and red pepper flakes with 1/4 teaspoon each of salt and pepper, stirring, until garlic is softened, 3 to 4 minutes.
  3. Add wine and boil until reduced by half, 4 to 5 minutes.
  4. Add mussels and cook, covered, shaking pot occasionally, just until mussels open wide, 5 to 8 minutes. (Discard any that remain unopened after 8 minutes.)
  5. Remove from heat and keep warm.
  6. Add 1/2 cup (or more) water to the pot and cook another 2 minutes.
  7. Reserve 1/2 cup cooking water, then drain linguine.
  8. Serve hot with garlic bread.
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