2 pounds shell-on mussels
2 tablespoons olive oil
2 to 4 medium shallots, finely chopped (about 1/2 cup)
2 cloves garlic, very thinly sliced
1 teaspoon chopped fresh thyme (may substitute 1/2 teaspoon dried thyme)
3/4 cup dry white wine
1 tablespoon Dijon-style mustard
1 tablespoon unsalted butter
2 tablespoons chopped fresh parsley
1/4 teaspoon freshly ground black pepper
Rinse the mussels in cold water. Use a paring knife to remove any hairy clumps (beards). Scrub the shells well with a vegetable brush. Discard any mussels that are open and won’t close tightly when tapped.
Heat the oil in a large pot with a tight-fitting lid over medium heat. Once the oil shimmers, add the shallots and cook, stirring occasionally, until softened, 2 to 3 minutes. Add the garlic and thyme; cook for 1 minute, stirring, until fragrant. Add the wine; increase the heat to high and bring to a boil.
Add the mussels, cover and cook for 3 to 5 minutes or until the mussels have opened. Use a slotted spoon to transfer them to individual serving bowls, discarding any that have not opened, leaving the cooking liquid in the pot.
Reduce the heat to medium; whisk the mustard and butter into the pot to form an emulsified sauce, then stir in the parsley and the pepper.
Pour the sauce evenly over each portion of mussels and serve right away.
Makes 2 servings
Per serving: Calories: 380; Total Fat 22g (Saturated Fat 6g); Cholesterol: 45mg; Sodium: 430mg; Total Carbohydrates: 16g; Dietary Fiber: 2g; Protein: 15g
Copyright 2016 Ellie Krieger All rights reserved