Serves 4 (serving size: about 12 mussels and 1/4 cup broth)
Ann Taylor Pittman
Many folks feel that mussels are a restaurant dish—something to order off the menu. But they’re surprisingly affordable at the market and quick and easy to cook at home. They’re also a standout sustainable star, a great option for those looking to make better seafood choices. All you need to turn them into a knockout meal are a handful of ingredients and a good Dutch oven; the roomy pot and tight-fitting lid will steam them to perfection. For even richer flavor, try using unsalted cultured butter; the slight tang and richer flavor are incredible.
Heat butter and oil in a large Dutch oven over medium-high. Add shallot and garlic; cook, stirring often, until starting to soften, about 3 minutes. Add turmeric; cook, stirring constantly, 30 seconds. Stir in wine, pepper, and salt. Bring to a boil; cook 1 minute. Add mussels; cover, and cook until shells open, about 3 minutes, shaking Dutch oven once or twice during cooking time. Remove and discard any unopened mussels. Divide mussels and broth evenly among 4 bowls; sprinkle with parsley.
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