Total
20 min
Serves
2-3
INGREDIENTS
- 1 1/2 cups water
- 1 cup dry white wine
- 1 shallots diced
- 2 cloves garlic minced
- 2 tbsp honey
- 1 tsp sea salt
- 1/2 tsp chili flakes
- 2 lbs live mussels washed and scrubbed
- Torn into pieces ciabatta bread
METHOD
- Place first 7 ingredients in a large, deep pan or pot and bring to a simmer on medium-high heat. Let simmer, uncovered, for 10 minutes.
- Add mussels, cover and let cook until mussels pop open, approximately 4-5 minutes. Reduce heat and discard any mussels that did not open.
- Transfer mussels to serving dish along with cooking liquid. Serve warm with ciabatta for soaking up mussel broth.
