I Ate This EVERY DAY for TWO Years

This quick and easy-to-make Mussels Recipe uses fresh steamed mussels cooked in a roasted shallot and garlic white wine broth. It is served with toasty bread for the perfect appetizer. You will love the delicious garlicky flavors in the mussels.

→ Recipe: PRINT THIS RECIPE: https://www.billyparisi.com/mussels-recipe/

→ Ingredients
• 2 tablespoons olive oil
• 1 peeled small diced shallot
• 6 finely minced garlic cloves
• 1 pound cleaned debearded mussels
• 1 cup dry white wine
• 1 cup chicken stock
• 3 tablespoons unsalted butter
• 2 teaspoons finely minced fresh thyme
• 2 tablespoons finely minced fresh parsley
• coarse salt and fresh cracked pepper to taste
• sliced toasted bread

Watch more recipe videos:
Best Way to Cook Halibut: https://youtu.be/QhDM-GMDecE
Fish Sandwich: https://youtu.be/UuKGOf48yC4

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Classical culinary expertise meets home cooking!

I’m Billy Parisi, a classically trained culinary school graduate from Scottsdale Culinary Institute with over 15 years in the restaurant industry and over 25 years of cooking experience.

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when I used to make this muscles recipe back in my restaurant days I always made sure I would at least try one before I sent it out you know quality control but they were just so good and at the end of the night after serving up 20 to 25 orders I had a full belly it was a win-win and I promise you you don’t want to miss this recipe it’s crazy good and it comes together in minutes let’s start off by knocking out some prep sound good let’s cook I’ve got about 2 lb of fresh muscle which will easily feed four people as an appetizer or two people as a main entree but first let’s briefly talk about how to store fresh muscles if you’re not making them right away or even on the same day now when you purchase fresh muscles they’ll commonly come in a mesh bag like this and we’re going to keep them in there for now and we’re going to transfer it over to a colander that’s in a bowl now muscles love to be ice cold but also need to breathe so what I was always taught is to completely cover them in ice and store them in the refrigerator now as the ice melts it will drip through the colander and into the bowl you never want to let fresh muscles just sit in cold water for freshness these will hold in the refrigerator for 2 days and up to 3 days max that’s it muscles are a b valve mollusk so they’re in the same family as things like oysters clams and scallops now 80% of the muscles sold in North America come from Prince Edward Island which is off the east coast of Canada now these are about 2 to 3 in in length they’re black in color and they have a slightly sweet slightly salty flavor and are just incredible now another common muscle is known as the green lip or the New Zealand green muscle these are bigger they’re about 3 to four in they have green lip right around the outside they’re bigger they’re meteor and they are dang tasty now if you can get them amazing we used to fly them in fresh almost every single day however if you can’t these Pei or Prince Edward Island muscles are going to be awesome here’s what we’re going to do to clean them up before we cook them be sure to remove them from the mesh bag if you haven’t already and then you want to look through and remove any damaged or broken muscles these are no good so just discard them now if you happen to find a few muscles that are slightly open just give them a few Taps if they do not close at all that means unfortunately they’re dead and you need to discard those now here’s what a live muscle will do that’s slightly open after a few knocks it will slowly close until it is sealed this one’s still good so it’s going in the pot next on the list for cleaning you may find a few muscles that have some threads sticking out of it these are beards and also known as bises threads what they do is they help muscles attach to rocks now when removing them you don’t want to pull up because you can damage the part of the shell so you want to pull them down but to do so I recommend grabbing a paper towel because these are in there Prett pretty good just simply pull down until it’s removed and then you’re good to go and then at this stage I’m just going to transfer the muscles from the counter into the bowl heading over to the sink and what I want to do is cover them completely in cold water next up I’m going to use my hands to vigorously rub them down on all sides as best I can now you can use a brush but for me I don’t think you need to go overboard here I think your hands can absolutely get the job done after just a few minutes of doing this they should begin feel smooth on that outside shell and then we’re going to let them sit in the water for about 10 minutes to help remove any sediment or sand or anything dirty that we don’t want in our muscles but let’s be a good Steward of our time and knock out a little bit of prep what I’m going to do is small dice up one shallot you could also use a red yellow white or sweet onion if that’s all you have be sure they are small diced so as the muscles open up they can find their way in there then I’m going to smash and finally mince up six whole garlic cloves and and you know My Philosophy if you are in love with garlic feel free to add a few more cloves no worries next up I’ll need about 2 tpoon of fresh time if you find that the stems are nice and tender you should absolutely use them there’s tons of flavor in there now if you come across a stem that happens to be a little woodier like this you’re going to want to remove the leaves so hold the stem at the top with one hand and using your other hand pinch the stem together and pull down to remove them for this Woody part throw it in the freezer for stock it’s great then roll up your 10 tender stems and fresh thyme leaves and give it a fine minc and briefly set it to the side and the same thing goes for stems on Fresh parsley I need about 2 tablespoons total of this Italian flat leaf parsley so after rolling it up I’m also going to finally mince it let’s head back over to where those muscles are you can see the water’s Pretty Dirty we’ll get a closer look here in a second what I’m going to do is use my hands to get them out of that dirty water and set them back in the collander and give them one final rinse because they’ve been sitting in that dirty water and here’s a quick look of what those muscles have been sitting in just discard this no need for it at this stage let’s get cooking I’m taking the garlic and the shallots over to the Cook toop I’m going to be using a 5q sauser from Maiden I love this pan it’s one of my favorit especially when making risotto what we’re going to do at this stage is add in about 2 to 3 tablespoons of olive oil then we’re cranking the heat up to medium and we’re going to add in our shallots and give it a quick gentle season of core salt maybe like an eighth of a teaspoon here just help draw out some moisture then we’re going to to sauté these for just 3 to 4 minutes we want to get a light brown on them just like this then we’re stirring in our garlic we’re going to cook it just until fragrant which only takes 30 to 45 seconds now let’s add in our muscles till that garlic shallot goodness and we’re going to give them a quick sauté for about 2 minutes be sure to move the muscles around by rocking the pan back and forth and using your spoon to move them around to get all those ingredients and flavors incorporated into the muscles and you’ll see just after those those few minutes they’ll start to open up but at this stage I’m going to deglaze with one cup of white wine and one of the biggest questions I get is well what kind of white wine and for me any dry white like a Chardonnay or saon Blanc or a Peno ggio this is a blend of a Chardonnay and a Korat Bianco from Italy I got it cuz it was on sale at seven bucks down from 11 plus I like to drink it and that’s a great rule of thumb and it’s one that I learned from one of my favorite chefs Chef getchel who taught saier class in culinary school used to always say look if you don’t drink it I wouldn’t cook with it so if you got box of wine okay fine but it’s not anything that I’m going to suggest but any good dry will work that you will drink the muscles have been cooking for just about 1 and 1/2 to 2 minutes they’re starting to open up a little bit and now I’m going to add in one cup of good chicken stock this is just going to make it Saucier and more delicious and I’ve got a great homemade recipe if you want to check out then we’re going to give it a season with cor salt and fresh cracked black pepper remember muscles are from the ocean so they’re going to be slightly salty already so don’t go overboard here then just give them a quick mix to combine everything place on a lid and cook them over medium heat just for 2 to 3 minutes or until the muscles are fully opened just like this oh the smells in here are so good now to finish these Beauties off we’re going to add in three tablespoons of unsalted butter our fresh minced parsley and our fresh thyme remember you always finish with fresh herbs you start with dry herbs mix all of these ingredients together and then what we want to do is try one out and I’ll never forget one of my favorite chefs Chef Humphrey taught us to eat muscles like this if there’s a muscle shell without the muscle in it grab that and that’s going to be your tongs open up another muscle and then pinch it and pull it right out I love this or of course you could just use a fork but wait a second I’m forgetting one of my favorite things to this recipe toasted bread we are going to thickly slice up loaf of bread and honestly any good artisan bread here will work place the slices on the sheet tray no parchment paper and here’s a little surprise for you I’ve got some garlic coni and the oil on hand so what I’m going to do is brush the tops of the bread with that oil and you can check out how I make this recipe in my smoked boneless leg of lamb but this is why I always make extra because this stuff is gold and it can go amazing on other recipes like this one next I’m going in the top third section of the oven under the broiler on high for just 1 and 1/2 to 2 minutes side or until toasty like this and it’s always up to you to ensure your food is delicious a chef once told me you’re only limited by your own creativity so don’t be scared of the food use these classic techniques to help pull out more flavor like Browning up the shallots finishing with fresh herbs and butter I promise you you practice these things your food’s going to be incredible all right one more surprise as we played up this food using a slotted spoon let’s get all of those muscles out of the pan and into a large bowl then grab a ladle and get all that delicious sauce and pour all over the muscles and as you can see this is why you small dice up those shallots and garlic then just one more quick surprise I’m going to take several of those garlic com Fe cloves and I’m going to spread it all over that toasty bread this stuff is so good you guys then place that right in the bowl with the muscles and I’m going to finish with a little bit more finally minced fresh parsley and my dad would tell me when he would travel for work he would would go to one of his favorite restaurants and just order muscles a half loaf of bread and a glass of wine and that was his meal that’s how good this is it’s totally a main entree and if you love seafood and different sauces you have to check out my halet recipe I pair it up with three different sauces it’s so good I’ve got a great recipe video I’ll see you on there