No Thanks
Let

Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Mussels with White Wine and Herbs

Serve steamed mussels as a first course, or as a full meal accompanied by salad and crusty bread to soak up the delicious sauce. When buying mussels, choose only those with uncracked, closed shells.

  • servings: 6

advertisement

advertisement

Ingredients

  • 4 tablespoons unsalted butter
  • 4 shallots, minced
  • 2 cloves garlic, minced
  • 2 sprigs fresh thyme
  • 2 dried bay leaves
  • 2 cups dry white wine
  • 4 pounds mussels, about 48, scrubbed and debearded
  • 1/2 cup coarsely chopped fresh flat-leaf parsley
  • 2 tablespoons creme fraiche, or sour cream

Cook's Note

Fresh mussels can be stored in the refrigerator, covered with a damp cloth, for one to two days; do not store them submerged in water or they will drown.

Directions

  1. Step 1

    Melt butter in a Dutch oven set over medium heat. Add shallots and garlic; cook until transparent, about 3 minutes. Add thyme, bay leaves, and wine. Bring mixture to a boil over high heat.

  2. Step 2

    Add mussels, and cover. Cook, shaking pan often, until mussels open, 5 to 6 minutes. Discard any mussels that fail to open. Using a slotted spoon, transfer mussels to a large bowl, reserving liquid in pan. Sprinkle 1/4 cup parsley over the mussels.

  3. Step 3

    Remove and discard bay leaves and thyme. Return liquid to low heat; stir in creme fraiche and remaining 1/4 cup parsley. Cook just until warm again, and pour over mussels. Serve hot.

Source
Martha Stewart Living, May 1998

advertisement

advertisement