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Lightly press any opened mussels; discard any that don’t close in a few minutes or any with cracked shells.
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In large saucepot, melt butter over medium heat. Add shallots; cook 3 minutes, stirring occasionally. Add garlic and chili garlic sauce; cook 1 minute, stirring occasionally. Increase heat to high; add wine and cream; heat to a simmer. Reduce heat to medium-low; simmer 10 minutes. Add mussels; cover and cook 5 minutes or until mussels open; discard any unopened mussels. Stir in lime juice and zest, salt and 1 tablespoon cilantro.
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Ladle mussel mixture into serving bowls; sprinkle with remaining cilantro and serve with baguette for dipping.
Shop Ingredients
Nutritional Information
Directions
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Lightly press any opened mussels; discard any that don’t close in a few minutes or any with cracked shells.
-
In large saucepot, melt butter over medium heat. Add shallots; cook 3 minutes, stirring occasionally. Add garlic and chili garlic sauce; cook 1 minute, stirring occasionally. Increase heat to high; add wine and cream; heat to a simmer. Reduce heat to medium-low; simmer 10 minutes. Add mussels; cover and cook 5 minutes or until mussels open; discard any unopened mussels. Stir in lime juice and zest, salt and 1 tablespoon cilantro.
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Ladle mussel mixture into serving bowls; sprinkle with remaining cilantro and serve with baguette for dipping.