Description
This is a simple recipe. Most of the work is preparing the mussels; cooking takes very little time. When you have finished eating the mussels, dip bread in the buttery wine sauce.
Ingredients
- 4 quarts mussels, cleaned and debearded
- 2 cloves garlic, minced
- 1 onion, chopped
- 6 tablespoons chopped fresh parsley
- 1 bay leaf
- ΒΌ teaspoon dried thyme
- 2 cups white wine
- 3 tablespoons butter, divided
Instructions
- Scrub mussels. Pull off beards
- the tuft of fibers that attach each mussel to it’s shell
- cutting them at the base with a paring knife. Discard those that do not close when you handle them and any with broken shells. Set aside.
- Combine onion
- garlic
- 4 tablespoons parsley
- bay leaf
- thyme
- wine
- and 2 tablespoons butter in large pot. Bring to boil. Lower heat
- and cook 2 minutes. Add mussels
- and cover. Cook just until shells open
- 3 to 4 minutes. Do not overcook. Remove mussels from sauce
- and place in bowls.
- Strain liquid
- and return to pot. Add remaining butter and parsley. Heat until butter melts. Pour over mussels.
Prep Time: 35 mins
Cook Time: 15 mins
Total Time: 50 mins
Servings: 4