Mussels Steamed in White Wine
You’ll need about a half bottle of wine for this dish. Chill and serve remaining wine with the mussels and some crusty French bread.
Ingredients
Makes 2 to 3 servings
Prep: 8 min., Cook: 12 min.
- 2 pounds raw mussels in shell
- 2 garlic cloves minced
- 1 large shallot minced
- 6 fresh thyme sprigs
- 2 bay leaves
- ½ teaspoon freshly ground pepper
- 2 tablespoons olive oil
- 1½ cups dry white wine
- 1 tablespoon chopped fresh Italian parsley
- ½ teaspoon salt
- 2 tablespoons butter
Instructions
- Scrub mussels with a brush; remove beards.
- Discard cracked or heavy mussels (they’re filled with sand), or opened mussels that won’t close when tapped.
- Sauté garlic and next 4 ingredients in hot oil in a Dutch oven over medium heat 2 minutes.
- Add mussels; increase heat to high.
- Cover and cook 1 minute, shaking Dutch oven several times.
- Add wine; cover and cook 1 to 2 minutes or until mussels open, shaking pan several times.
- Transfer mussels to a serving dish with a slotted spoon, discarding any unopened mussels.
- Cover and keep warm.
- Pour remaining liquid in Dutch oven through a strainer into a skillet, discarding solids.
- Bring to a boil.
- Add parsley and salt; cook 2 minutes.
- Remove from heat, and whisk in butter.
- Pour over mussels.
- Serve immediately.