Mussels in White Wine with Shallots and Thyme
- 3 pounds of mussels cleaned
- 2 shallots diced
- 1/2 cup dry white wine
- 2 cloves of minced garlic
- 2 large sprigs of fresh thyme
- 2 ribs of diced celery
- 1 tbs of chopped parsley (flat leaf or curly)
- 1/2 cup heavy cream
- kosher salt and fresh cracked black pepper to taste.
For many years mussels have been a less than appreciated shell fish in the USA. However with the advent of mussel farms which produce a high quality product, this is rapidly changing. Mussels are inexpensive and absolutely delicious! Live fresh mussels are generally available all year long. Buy mussels with tightly closed shells or those that will snap shut when tapped. If they are not tightly closed or snap shut they are dead and should not be eaten. This recipe is what we call mussels 101. We will be providing many mussel recipes over the next year and hopefully you will take advantage of this wonderful shellfish!
- In a large sauce pan bring white wine to a boil and add the minced shallots and garlic, and celery. Reduce heat to a simmer. Cook for 5 minutes.
- Add the mussels and cover the pan with a tight fitting lid. Cook over medium heat checking after 2 minutes. Mussels should be starting open.
- When all mussels have opened remove from heat and discard any mussels that have not opened.
- Remove the mussels from pan and place into a large bowl. Strain cooking liquid through a strainer lined with a paper towel.
- Return the strained liquid to the pan and add the parsley, thyme, cream and salt and pepper to taste.
- Bring to just the boiling point, then pour over the mussels.
- Serve immediately with some crusty bread for dipping.