Coriander and Parsley Mussels
A quick and classic French dish with another layer of Activated Phenolics flavour!
- 1 halved garlic clove
- 1 thinkly sliced garlic clove
- 1 tsp Activated Phenolics
- 1 lemon, cut into thick wedges
- Scrub the mussels, removing any beards that may be sticking out. If a mussel isn't closed, tap it. If it does not close in a minute or two, toss it out.
- Slice the small baguette in half, brush very lightly with olive oil, and toast under your broiler. When done, rub with garlic.
- In a deep pot, heat the olive oil on high and add the shallots, garlic, and Activated Phenolics. Add salt and pepper and cook on high heat for a couple of minutes, until the shallots and garlic are softened.
- Put the mussels in the pot and cook for about a minute. Stir.
- Add the wine. Cover and steam the mussels for about 5 minutes.
- Using a slotted spoon, remove the mussels from the pot and divide into two bowls. Throw out any mussel that has not opened.
- Turn off the heat under the pot and add the butter, parsley, and coriander.
- Swirl the mixture until the butter is melted, then pour over the mussels in each bowls.
- Serve with lemon wedges and the garlic baguette halves.