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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.
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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.
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Course; Fish