Ingredients Jump to Instructions ↓

  1. 2 tablespoons unsalted butter

  2. 1/4 cup minced shallots

  3. 1 tablespoon thinly sliced garlic

  4. 1 bay leaf

  5. 2 sprigs fresh thyme

  6. 3 pounds medium to large black mussels, scrubbed and debearded

  7. 1/2 cup Vouvray , or Gruner Veltliner

  8. 1/4 cup heavy cream

  9. 1/4 teaspoon salt

  10. 1/4 teaspoon fresh ground white pepper

  11. 1 tablespoon chopped fresh parsley leaves

  12. 1 tablespoon chopped fresh tarragon leaves

Instructions Jump to Ingredients ↑

  1. Set a large Dutch oven over medium heat and add the butter, shallots, garlic, bay leaf and thyme, once the butter has begun to melt , stir the ingredients and place the lid over the pan. Cook for 2 minutes, then add the mussels. Replace the cover and cook the mussels for 1 minute, or until they begin to open. Remove the lid and add remaining ingredients, stir to combine, cover, and remove from the heat. Allow to sit for 2 to 3 minutes, or until all mussels are opened. To serve, divide the mussels between four large soup bowls and pour the cooking juices over the mussels. Serve with crusty, grilled bread.


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