Mussels With Shallots, Thyme And White Wine
serves 2-4
Don't be fooled by how fancy they look — mussels are the ultimate easy seafood. Clean them, sauté them, steam them up, and presto. You'll have a dish everyone will "oooh" over.
3 pounds medium black mussels, scrubbed and de-bearded
2 tablespoons unsalted butter
3 small shallots, minced
2 cloves garlic, minced
3 sprigs fresh thyme
1/2 cup dry white wine
1/2 cup chopped fresh parsley
prep: 15 minutes
total: 30 minutes
scrub brush
colander
large pot with cover
1. Put the mussels in a large pot of cold water. With your hands and a small scrub brush, remove the "beard" and any grime from the outside of the shells. Drain in a colander and set aside. Discard any mussels with open shells. (Try tapping on the open ones; if they close, they're okay.)
2. In a large pot, melt the butter over medium heat. When it's hot and foaming, add the shallots and cook 2-3 minutes, until they just begin to soften. Stir in the garlic and cook 30 seconds. Add the thyme, wine and mussels. Stir, then cover the pot and turn the heat up to medium-high. Steam the mussels until they open. (Discard any mussels that haven't opened after 7-8 minutes.) Sprinkle over the parsley and stir to combine the mussels with the sauce.
2. In a large pot, melt the butter over medium heat. When it's hot and foaming, add the shallots and cook 2-3 minutes, until they just begin to soften. Stir in the garlic and cook 30 seconds. Add the thyme, wine and mussels. Stir, then cover the pot and turn the heat up to medium-high. Steam the mussels until they open. (Discard any mussels that haven't opened after 7-8 minutes.) Sprinkle over the parsley and stir to combine the mussels with the sauce.
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