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
Mussels with White Wine and Herbs

Source: Martha Stewart Living, May 1998

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

Directions

  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. 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. 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.

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.

Reviews

Be the first to comment!

Related Topics