Learn how to make this mussels with garlic and shallots recipe using garlic and shallots from the garden.
2 teaspoons olive oil
Generous pinch cayenne
2/3 cup shallots, minced
3 garlic cloves, minced
2 cups semisweet white wine
24 mussels, cleaned and debearded
l tablespoon fresh rosemary, chopped
Heat the oil in a heavy skillet. Add the cayenne and wait 30 seconds. Add the shallots and garlic; saute three to four minutes, stirring occasionally. Add the wine and bring to a simmer. Add the mussels. Cover and steam until the shells open, five to six minutes. Discard any mussels that do not open. Divide evenly between four shallow dishes, and sprinkle with rosemary.
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