Mussels with Wine, Garlic and Herbs

Ingredients
  • 2 tablespoons olive oil
  • 1 bay leaf, broken in half
  • 18 teaspoon crushed red pepper
  • 2 tablespoons shallots, minced
  • 2 tablespoons fresh thyme, minced
  • 2 tablespoons fresh tarragon, minced
  • 1 tablespoon garlic, minced
  • 2 cups white wine
  • 3 pounds mussels, cleaned, rinsed, and drained
  • 4 tablespoons cold unsalted butter, cut into pieces
  • 1 tablespoon parsley, chopped
  • 1 tablespoon chives, chopped
Directions

Heat the oil in a sauté pan or pot large enough to hold the mussels. Sauté the bay leaf and pepper over medium heat for 30 seconds until sizzling, then add the shallots, thyme, tarragon and garlic and sauté until fragrant, about 1 minute. Add the wine, cover the pan and bring to a boil. Add the mussels. Cover and steam 6 to 7 minutes, or until all the shells are open. (Discard any mussels whose shells have not opened within this time frame.)

Remove pan from heat and use a slotted spoon to transfer the mussels to a large bowl. Return pan to the heat and bring the liquid to a rolling boil. While the liquid is boiling, whisk in the butter, one piece at a time. Remove the pan from the heat and stir in the parsley and chives. Pour over the mussels in the bowl and serve.

Published on July 6, 2010
About the Author
Wine Enthusiast

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