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BASIC STEAMED MUSSELS WITH WHITE WINE AND SHALLOTS

SERVINGS
Serves 4 Servings
RATE THIS RECIPE
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SERVINGS
Serves 4 Servings
RATE THIS RECIPE
(0)

Ingredients

  • 3 pound mussels
  • 1 cup white wine
  • 1 tablespoon lemon juice
  • 2 tablespoon shallots
  • 1 clove garlic
  • 2 sprig thyme
  • 1 sprig bay leaf
  • 3 tablespoon parsley
  • 4 tablespoon butter
  • 4 tablespoon pepper

Preparation

Baking Directions:

Wash the mussels, scrubbing them well under cold running water.

Pull off any pieces of protruding beard.

Tap any mussels that are open lightly on a counter.

If they do not close, discard them.

They are probably dead.

In a large pot, combine the wine, shallots, garlic, thyme, and bay leaf and bring to a boil over medium heat.

Simmer for about five minutes, then add the mussels.

Cover, turn the heat to high, and cook for 3 to 4 minutes, shaking the pot occasionally to redistribute the mussels.

When steam starts to shoot out from under the lid, turn the heat to medium.

Take off the lid and check to see if all the mussels have opened.

If not replace the lid and cook for 2 minutes more.

At this point, discard any mussels that have not opened.

Transfer the mussels to four shallow bowls.

If the liquid in the bottom of the pan is sandy, carefully pour it into a clean saucepan, leaving grit in the old pan.

Heat the broth, add the chopped parsley, whisk in the butter, and season with pepper.

Ladle it over the hot mussels.

Serve.

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