I can feel the summer coming. It’s sunny, hot and a little humid the perfect weather for steamed mussels.
1 tbs olive oil
1 tsp butter
½ onion diced
4 cloves garlic pressed
Pinch of red pepper flakes
2 cups Pinot Grigio
Juice and zest of half a lemon
Bag of mussels
In a pan with a tight fitting lid heat olive oil and butter over medium high heat until butter is melted.
Add onions and sauté until soft, add garlic sauté until fragrant. Add wine, bring to a boil, cook for a few minutes add lemon juice and zest add mussels. Cover pan and let mussels steam for 5-7 minutes until mussels have opened wide. Serve with some crusty bread for dipping.
Love that briny bivalve flavor.