| Level: | Easy |
| Total: | 20 min |
| Active: | 15 min |
| Yield: | 6 to 8 servings |
Ingredients
- 2 tablespoons canola oil
- 1/2 large shallot, diced
- 3 cloves garlic, crushed with 2 teaspoons kosher salt and finely chopped to a paste
- 4 pounds mussels, scrubbed and debearded, such as Prince Edward Island mussels
- 1/2 cup dry, fruity white wine, such as Sauvignon Blanc
- 2 tablespoons chopped fresh flat-leaf parsley, plus more for garnish
- 1 teaspoon red chile flakes
- 3 tablespoons unsalted butter, cold
- 1 French baguette, torn into large pieces
Instructions
- Heat the oil in a large high-sided Dutch oven over medium heat until it begins to shimmer. Sweat the shallots and garlic by cooking for about 30 seconds. Add the mussels and wine; stir to combine.
- Cover and cook, shaking the pot occasionally, until some of the mussels start to open, about 2 minutes. Sprinkle with the parsley and red chile flakes. Add the butter, cover and cook until all the mussels have opened and the flavors have infused, 1 to 2 more minutes.
- Transfer the mussels to a large serving dish, discarding any that didn’t open. Ladle the broth over the mussels and serve with chunks of the torn baguette.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 256 |
| Total Fat | 9 g |
| Saturated Fat | 3 g |
| Carbohydrates | 20 g |
| Dietary Fiber | 1 g |
| Sugar | 1 g |
| Protein | 21 g |
| Cholesterol | 50 mg |
| Sodium | 584 mg |
Reviews
I followed the recipe to the letter.
It came out delicious. I was very pleased with myself. The only thing I did differently was I sliced the baguette sprinkled with good olive oil and salt and pepper then toasted them. A great tool for sopping up the sauce. Yummy
Thank You Chef Bobby Flay ❤️
It came out delicious. I was very pleased with myself. The only thing I did differently was I sliced the baguette sprinkled with good olive oil and salt and pepper then toasted them. A great tool for sopping up the sauce. Yummy
Thank You Chef Bobby Flay ❤️
I love Bobby Flay, but this dish has little flavor. I even used more garlic. It didn’t help. Won’t make it again.
Came out awesome! Classic and just what I was looking for. Only change was I added chicken broth with the wine and pinch sea salt with the red pepper flakes. Got compliment it was restaurant worthy. 🙂 thanks Chef Clay 🙂
Great recipe very easy
Very easy to cook and so tasty , the way my mother would prepared them in France !