K and Jo Ann Nelson of Coeur d’Alene contributed this recipe. They usually use white wine to cook their mussels but tried this recipe and said it was incredible!
Champagne-Steamed Mussels Serves 4
2 pounds mussels (about 4 dozen)
¼ cup extra-virgin olive oil
4 cloves garlic, thinly sliced
1 T finely chopped shallots
½ tsp red pepper flakes
2 ½ cups dry Champagne
2 T chopped fresh flat-leaf parsley
4 T (1/2 stick) unsalted butter, cut into cubes
Freshly ground black pepper
Rinse the mussels under cold running water, and scrub them with a brush or new sponge
Discard any open mussels that don’t close when rapped. Set aside.
In large pot over low heat, heat the oil. Add the garlic and cook, stirring until softened, about 1 minute. Stir in the shallot and red pepper flakes and cook, stirring often, until the garlic is golden, about 1 minute more.
Increase the heat to high and add the mussels, Champagne, and parsley. Cover tightly and bring to boil. Cook, occasionally shaking the pot, until all the mussel shells have opened, about 5 minutes. Remove from the heat.
Add the butter, recover, and swirl the pot until the butter has melted. Uncover and discard any unopened mussels. Season the broth generously with salt and pepper, keeping in mind that the broth will not cling to the mussels and needs to be flavorful. Enjoy!!