A classic recipe for steamed mussels cooked in a rich white wine sauce with garlic, shallots, leeks, and a hint of chili, finished with fresh parsley. Perfect served with pasta or a crusty baguette.
In a large stock pot add in butter, once melted add in garlic, shallots, leeks, red pepper flakes. Squeeze the juice of one lemon into the pot then add red chilis. Once everything is soft and cooked through add in mussels pour over the wine and cover with a lid. Let the mussels steam for about 5 minutes and discard any mussels that haven’t open. Sprinkle over fresh chopped parsley and serve with pasta or a toasty baguette.
