Ingredients:
- 2 lbs fresh mussels, cleaned and debearded
- 2 tbsp raspberry balsamic vinegar
- 4 tbsp unsalted butter
- 3 cloves garlic, minced
- 1/4 cup dry white wine (optional)
- 1/4 cup fresh parsley, chopped
- Salt and pepper to taste
- Crusty bread (for serving)
Instructions:
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Prepare the Mussels:
- Rinse the mussels under cold water and remove any beards or debris. Discard any mussels that are open and do not close when tapped, as they are no longer fresh.
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Cook the Garlic Butter:
- In a large pot or Dutch oven, melt the butter over medium heat.
- Add the minced garlic to the butter and sauté for 1-2 minutes until fragrant, being careful not to burn the garlic.
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Deglaze and Add Flavor:
- If using white wine, pour it into the pot and allow it to simmer for about 2-3 minutes to reduce slightly.
- Stir in the raspberry balsamic vinegar and let the mixture simmer for another 2 minutes, allowing the sauce to thicken and become fragrant.
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Cook the Mussels:
- Add the cleaned mussels to the pot and cover with a lid.
- Cook for about 5-7 minutes, occasionally shaking the pot, until the mussels open up. Discard any mussels that do not open.
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Finish the Dish:
- Once the mussels are fully cooked, stir in the chopped fresh parsley and season with salt and pepper to taste.
- If you like a little extra richness, you can stir in a bit more butter at this point.
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Serve:
- Spoon the mussels and the sauce into bowls. Be sure to drizzle plenty of the garlic-balsamic butter over the mussels.
- Serve with warm, crusty bread for dipping in the delicious sauce.
Serving Suggestions:
- Pair the mussels with a crisp, chilled white wine (like Sauvignon Blanc or Chardonnay) to complement the flavors.
- You can also serve them with a light salad or roasted vegetables for a well-rounded meal.
This dish is perfect for a casual yet elegant meal, bringing together the sweet-tart raspberry balsamic vinegar and the savory richness of garlic butter. The mussels absorb all the amazing flavors, making every bite a treat!