Moules au Vin Blanc (Belgian Mussels)


Ingredients (serves 2):  

*This recipe was developed for the Gourmet d'Expert® Electric Skillet (EP-RAC50). Adjustments may be necessary when using other models.

1

Clean the mussels thoroughly, remove the beards and discard any that do not close when tapped.

 

2

Melt the butter in your Gourmet d'Expert® Electric Skillet (EP-RAC50) and add the shallots and pepper. Cook until the shallots have softened. Make sure to use a wooden or silicon spoon/spatula so you don’t scratch the pan.

3

Add the mussels, wine, and half the parsley. Do not stir the mussels, as they may scratch the pan. Bring to a boil, then place the lid on the pan and steam the mussels for about three minutes or until most of the mussels open.

4

Discard any unopened mussels.

5

Sprinkle the remaining parsley and serve.