Mussels With Wine And Herbs

Mussels With Wine And Herbs

Mussels With Wine And Herbs

Mussels With Wine And Herbs

You can serve this dish over pasta as a main course. If you use fresh herbs, double the quantities called for in the recipe. The beards are the dark, seaweed like matter that hands out of the shell. They should always be removed. Pieces of shell or other foreign matter can end up in the broth, so you should strain it through cheesecloth or a very fine strainer. 

INGREDIENTS

3 Peeled & Minced Shallots

1/2 Cup Dry White Wine

5 Tablespoons Butter

1/8 Teaspoon Dried Thyme or 1/2 Teaspoon Fresh Thyme

1/4 Teaspoon Dried Savory or 3/4 Teaspoon Fresh Savory

1 Bay Leaf

1/2 Teaspoon Freshly Ground Pepper

24 Scrubbed Mussels (Beards Removed)

In a pan large enough to hold all of the mussels add shallots, white wine, butter, thyme, savory, bay leave, and pepper to a boil over a high heat. Add mussels and lower heat to medium-low until mixture just simmers. Cover and cook for 5 to 10 minutes or until mussels open. Remove mussels and then strain broth. Transfer to a large serving bowl. Serve mussels together with strained liquid. Serves 4

© Victoria Hart Glavin

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