Mussels in Creamy White Wine Sauce
Ingredients
| 2 lbs mussels, cleaned | ||
| 5-6 shallots,finely minced | ||
| 2 large cloves, garlic, minced | ||
| 3 tbs extra virgin olive oil | ||
| 5-6 fresh thyme sprigs, or 4 tsp dried thyme | ||
| 2 bay leaves | ||
| 1 cup dry white wine | ||
| 1 cup bottled clam juice or seafood broth | ||
| 1/4 cup heavy cream | ||
| kosher salt and black pepper to taste |
- Wash the mussels and remove any beards if necessary.
- In a saute pan, add the olive oil, then saute the shallots and garlic using medium heat, until almost soft, about 5 minutes.
- Add the thyme, bay leaves, wine, clam juice and cream and bring to a boil.
- Reduce heat to simmer until mixture is slightly reduced and thickened.
- Add the mussels and cover pan until mussels open, about 5 minutes. Discard any mussels that do not open.
- Taste for seasoning, then season with salt and pepper.
- To serve, divide mussels into 6 bowls and spoon broth over each bowl.
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