From the December/January 2019 issue
Serves 2


  • 2 quarts raw mussels
  • 6 cloves garlic, minced
  • 1 medium-size yellow onion
  • 6 TBSP chopped fresh parsley, chopped, divided
  • 1/2 cup use beef or chicken broth
  • 3 TBSP butter, divided use


  1. Rinse the mussels under cold water. Discard any that don’t close when you handle them. Place in a large Dutch oven.
  2. To the Dutch oven, add the garlic, onion, 3 tablespoons of the parsley, the broth, and 1-1/2 tablespoons of the butter. Place the pot over medium-high heat, cover, and bring to
    a boil. Cook just until shells open, 3-4 minutes. Remove mussels from the sauce and divide between 2 serving bowls.
  3. Continue to simmer the sauce until reduced by half. Add the remaining 3 tablespoons of parsley and 1-1/2 tablespoons of butter. Stir until the butter has melted. Pour sauce over the mussels and serve.