Dairy-Free Mussels in Garlic and White Wine Broth

Ingredients

• 1000 g Fresh mussels
• 4 cloves Garlic
• 1 cup Dry white wine
• 0.5 cup Vegetable broth
• 2 tablespoons Olive oil
• 2 tablespoons Fresh parsley
• 0.25 teaspoon Red pepper flakes
• 0.25 teaspoon Salt
• 0.125 teaspoon Black pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Scrub the 1000 g fresh mussels under cold running water and pull off any long, stringy "beards" that stick out from between the shells.
2. 2Heat the 2 tablespoons of olive oil in a large pot with a lid over medium heat (176.7°C / 175°C).
3. 3Add the 4 cloves of minced garlic and the 0.25 teaspoon of red pepper flakes to the pot, and cook, stirring constantly, until they smell fragrant, which should take about 1 minute. Be careful not to let the garlic burn.
4. 4Pour in the 1 cup of dry white wine and the 0.5 cup of vegetable broth. Increase the heat slightly to bring the liquid to a gentle simmer.
5. 5Carefully add the 1000 g of prepared mussels to the pot. Cover the pot tightly with the lid and cook for 5 to 7 minutes, or until all the mussels have opened wide. Give the pot a gentle shake halfway through cooking to help them steam evenly.
6. 6Remove and discard any mussels that have not opened after cooking. Stir in the 2 tablespoons of fresh parsley, the 0.25 teaspoon of salt, and the 0.125 teaspoon of black pepper.
7. 7Serve the mussels and their flavorful broth immediately.

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