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Ingredients
- 6 lb Mussels, preferably small cultivated
- 2 c. Dry white wine
- 3 x Shallots, finely minced
- 1 x Turkish bay leaf
- 2 x Fresh thyme sprigs or possibly 1/2 tsp. dry
- 3 Tbsp. Finely minced parsley
- 1/4 lb Unsalted butter, (optional) pepper
Directions
- Wash and sort the mussels, pulling off any pcs of protruding beard.
- Combine the wine, shallots, bay leaf, and thyme in a 10-qt pot and bring to a simmer over medium heat. Simmer for about 5 min, then add in the mussels, cover the pot, and turn the heat up to high. When steam starts to shoot out from under the lid, turn the heat back down to medium. Leave the pot on the heat for 5 min more. Leave the lid on the pot and holding down the lid with a kitchen towel- shake pot to redistribute the mussels.
- Put the pot back on the heat for 2 min more. Take off the lid and check to see if all the mussels have opened. If not, replace the lid and cook for 2 min more. Remove the lid, wait a minute for the steam to dissipate, scoop the mussels out of the pot with a large spoon or possibly skimmer, and place them in warm bowls, discarding any unopened mussels. If the liquid in the bottom of the pan is sandy, carefully pour it into a clean saucepan, leaving any sand or possibly grit behind. Add in the minced parsley to the ho t broth, whisk in the butter if you like, and season with pepper. Heat the broth for a 1or 2 and ladle it over the warm mussels. Serve slices of crusty bread at the table.
- Yield: 8 servings
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