Yields4 ServingsPrep Time15 minsCook Time10 minsTotal Time25 mins
2 lbs (about 900g) fresh mussels, cleaned and debearded
2 tablespoons unsalted butter
2-3 large shallots, finely chopped
3-4 cloves garlic, minced
1 cup dry white wine
1 bouquet garni (thyme, parsley, and bay leaf)
Salt and pepper to taste
Fresh parsley, chopped, for garnish
Lemon wedges, for serving
1
Clean the Mussels:
Rinse the mussels under cold running water, scrubbing the shells and removing the beards. Discard any mussels that are open and don't close when tapped.
2
Cook Shallots and Garlic:
In a large pot, melt the butter over medium heat. Add the shallots and garlic, sautéing until they are soft and translucent but not browned.
3
Add Wine and Mussels:
Pour in the white wine and add the bouquet garni. Bring the mixture to a simmer, then add the mussels. Cover the pot and let the mussels steam for about 5-7 minutes, or until they have all opened.
4
Finish the Dish:
Discard any mussels that haven't opened. Season the broth with salt and pepper to taste. Remove the bouquet garni.
5
Serve:
Transfer the mussels to serving bowls, pour the broth over them, and garnish with fresh parsley. Serve with lemon wedges and crusty bread or fries.
Ingredients
2 lbs (about 900g) fresh mussels, cleaned and debearded
2 tablespoons unsalted butter
2-3 large shallots, finely chopped
3-4 cloves garlic, minced
1 cup dry white wine
1 bouquet garni (thyme, parsley, and bay leaf)
Salt and pepper to taste
Fresh parsley, chopped, for garnish
Lemon wedges, for serving
Directions
1
Clean the Mussels:
Rinse the mussels under cold running water, scrubbing the shells and removing the beards. Discard any mussels that are open and don't close when tapped.
2
Cook Shallots and Garlic:
In a large pot, melt the butter over medium heat. Add the shallots and garlic, sautéing until they are soft and translucent but not browned.
3
Add Wine and Mussels:
Pour in the white wine and add the bouquet garni. Bring the mixture to a simmer, then add the mussels. Cover the pot and let the mussels steam for about 5-7 minutes, or until they have all opened.
4
Finish the Dish:
Discard any mussels that haven't opened. Season the broth with salt and pepper to taste. Remove the bouquet garni.
5
Serve:
Transfer the mussels to serving bowls, pour the broth over them, and garnish with fresh parsley. Serve with lemon wedges and crusty bread or fries.
