Mussels in garlic-white wine broth with Greek salad
- 1 shallots
- ½ cup chopped parsley
- ½ cup olive oil
- 2 ½ tbsp minced garlic
- 1 cup white wine
- 2 lbs mussels
- 1 tomato
- 1 cucumber
- ½ cup kalamata olives
- 1 ⅓ cups canned chickpeas
- 6 cups lettuce
- 1 lemon
Dice shallots. Finely chop parsley and set aside.
In a deep saucepan over medium heat, heat 4 tbsp olive oil. Add shallots and garlic. Cook, stirring, until fragrant and translucent, 3 to 5 minutes. Add white wine and a pinch of salt. Bring to a boil.
Add mussels and parsley, reduce heat to medium-low and cover. Steam, gently shaking the pan with the lid on to stir the mussels. Let steam about 10 minutes, or until all mussels have opened. Discard any mussels that won't open.
While mussels steam, dice tomato and cucumber. Chop olives. Drain and rinse chickpeas. Combine all together in a salad bowl with lettuce.
In a small bowl, whisk together 2 tbsp lemon juice and the remaining 4 tbsp olive oil. Drizzle over the top of the salad.
Serve hot mussels with broth, alongside salad.