Mussels with White Wine and Garlic

Mussels are inexpensive and exciting to cook! They steam quickly too, making for a quick dinner to the table in minutes. The ingredients I've used in this recipe are pretty common, and most are interchangeable. If you don't like spicy, leave out the chili flakes. You can leave the parsley out or use something like scallion tops.

It is important to note that when you purchase these fresh, your grocery store should pack them with ice and you should keep them on ice until you are ready to cook them. Before you make the recipe, give them a rinse in cold water and "debeard" them. The mussel will have a "beard" that looks like a fuzzy bunch of string, and all you do is yank it out.

Live mussels are naturally closed if they are living. If they are slightly open, and you poke them and the shell closes, this means they are still living and are okay. I'm saying this because if you go through this recipe and find that at the end there are some that did not open, these are no good to eat and should be thrown away.

The full recipe will be located on my food blog, linked down below. Thank you for watching, and if you liked the video, leave a like and a comment down below!
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https://homecooked.home.blog/


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