Mussels with White Wine and Herbs Recipe
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Category: |
Category: |
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Ingredients: |
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 crème fraîche or sour cream
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Directions: |
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 crème fraîche and remaining 1/4 cup parsley. Cook just until warm again, and pour over mussels. Serve hot. |
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Number Of
Servings: |
Number Of
Servings:4-6 |
Personal
Notes: |
Personal
Notes: 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 purchasing mussels, choose only those with uncracked, firmly closed shells. Before steaming, scrub the shells well with a vegetable brush to remove sand, and debeard each mollusk. 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.
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