Name: Sharing Plates---Mussels Mariniere With Grilled Sourdough
Ingredients: 2 Tbls. butter; 2 shallots, minced; 4 garlic cloves, minced; 1/2 tsp. red pepper flakes; 2 bay leaves; Kosher salt and freshly ground black pepper; 1 cup white wine; 2 pounds mussels, cleaned; 2 to 3 Tbls. heavy cream (optional); 1 Tbls. fresh squeezed lemon juice; 3 Tbls. minced fresh parsley leaves; 1 loaf sourdough bread; olive oil for drizzling

Ingredients

Scale

2 Tbls. butter
2 shallots, minced
4 garlic cloves, minced
1/2 tsp. red pepper flakes
2 bay leaves
Kosher salt and freshly ground black pepper
1 cup white wine
2 pounds mussels, cleaned
2 to 3 Tbls. heavy cream (optional)
1 Tbls. fresh squeezed lemon juice
3 Tbls. minced fresh parsley leaves
1 loaf sourdough bread
olive oil for drizzling

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Instructions

Melt butter in a large Dutch oven over medium-low heat. Add shallot, garlic, red pepper flakes, and bay leaves. Season with salt and pepper and cook, stirring, until vegetables are very soft 5-10 minutes.
Increase heat to high and add wine. Bring to a boil and let reduce by half, about 2 minutes. Whisk in cream (if desired), then add mussels and stir, cover, and cook, shaking pan constantly and peeking every 30 seconds to stir. As soon as all the mussels are open, they are done. This should take 2-3 minutes. Add parsley and lemon juice. Stir to combine.
To grill sourdough bread, drizzle with olive oil and place on grill 2-3 minutes a side. Alternatively, place bread on a cookie sheet and broil 3-5 minutes.
Transfer mussels to a warm serving bowl. Serve immediately with grilled bread.