3 tablespoons unsalted butter
6 tablespoons chopped shallots
1 tablespoon minced garlic
2 sprigs fresh parsley, plus 2 tablespoons chopped fresh parsley for garnish
2 sprigs fresh thyme
1 cup dry white wine
1/4 cup heavy cream
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
4 pounds (about 4 dozen) live mussels, well scrubbed, rinsed and debearded
Pommes Frites, for serving
warm crusty bread, for serving
In a large deep sautée pan or a large wide saucepan, melt butter over medium-high heat. Add shallots, garlic, herbs and cook, stirring, until shallots are soft and fragrant, about 1 minute.
Add wine, heavy cream, salt and pepper, and bring to a boil.
Add mussels, cover pan, and cook, shaking pan occasionally, until mussels have opened, 5 to 6 minutes.
Remove pan from heat and discard any mussels that have not opened. Transfer mussels and liquid to a large, deep serving bowl and garnish with chopped parsley.
Serve immediately with warm, crusty bread and Pommes Frites for dipping.
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