Mussels with White Wine and Herbs - Martha Stewart

By á-46

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

Preparation

Step 1

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.Add 2 TBS butter and remaining 1/4 cup parsley and pour over mussels. Serve hot with crusty bread.