Coriander & Parsley Mussels

A quick and classic French dish with another layer of Activated Phenolics flavour!

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Ingredients

• 1 small baguette
• 1/4 cup and 1 tablespoon extra-virgin olive oil
• 1 halved garlic clove
• 1 thinly sliced garlic clove
• 1 medium shallot, minced
• 1 tsp Activated Phenolics
• Salt and freshly ground pepper
• 1 kilo mussels
• 1 cup dry white wine or light rose
• 3 tablespoons unsalted butter, cut into small chunks
• 1/4 cup coarsely chopped flat-leaf parsley and chopped cilantro
• 1 lemon, cut into thick wedges

Method

1. 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.
2. Slice the small baguette in half, brush very lightly with olive oil, and toast under your broiler. When done, rub with garlic.
3.  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. 
4. Put the mussels in the pot and cook for about a minute. Stir.
5. Add the wine. Cover and steam the mussels for about 5 minutes.
6. Using a slotted spoon, remove the mussels from the pot and divide into two bowls. Throw out any mussel that has not opened.
7. Turn off the heat under the pot and add the butter, parsley, and coriander.
8. Swirl the mixture until the butter is melted, then pour over the mussels in each bowls.
9. Serve with lemon wedges and the garlic baguette halves.