Mussels with chili honey broth

Total 20 min

Serves 2-3

Chef, Dan Clapson uses sustainable mussels to create with delicious mussels dish with a chili honey broth.

1 1/2 cups

water

1 cup

dry white wine

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

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.