Mussels in Red Wine with Herbs and Roasted Shallots
- Yield 4 servings
The rosemary brings this dish together, but it’s deliciously surprising how well the smoky flavor of the shallots pairs with the mussels’ briny sweetness.
- 10 shallots, peeled and left whole
- 1 tablespoon canola oil
- 4 pounds mussels, scrubbed, debearded, and patted dry (discard any that won't close)
- 1 cup red wine
- 1/4 cup butter
- 2 sprigs fresh rosemary
- 3 tablespoons chopped fresh flat-leaf parsley
- 1 baguette, cut into thick slices and toasted
- Preheat the oven to 350 degrees. Toss the shallots with the oil, then wrap them in a double layer of aluminum foil. Bake until they are soft and golden brown, about 1 hour. Remove from the oven and unwrap.
- Heat a large heavy-bottomed pot over high heat. Add the mussels to the dry pan and allow to cook until they just begin to open, about 2 minutes. Add the wine and shallots and season the liquid to taste with salt. (Don’t season the shells, as that will skew your ability to taste how much salt is in the broth.) Cover the pot and cook until all of the shells have opened, about 4 minutes. (Discard any mussels that haven’t opened by this time.)
- Add the butter and rosemary and continue to boil until the butter is fully incorporated. Add the parsley and toss to evenly distribute.
- Divide the mussels and steaming liquid among 4 serving bowls and serve with the toasted bread.
–Recipe used with permission from For Cod and Country by Barton Seaver, published by Sterling Publishing