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Nutrition Facts
Serving Size 1 (1084g) Recipe makes 2 servings The following items or measurements are not included below: 8 sprigs fresh thyme
Calories 718
Calories from Fat 373		(52%)
Amount Per Serving		%DV
	Total Fat 41.5g	63%
	Saturated Fat 11.6g	57%
	Monounsaturated Fat 20.3g
	Polyunsaturated Fat 5.3g
	Trans Fat 0.0g
Cholesterol 171mg		57%
Sodium 1577mg		65%
Potassium 1857mg		53%
Total Carbohydrate 27.9g		9%
	Dietary Fiber 0.0g	0%
	Sugars 0.0g
Protein 56.7g		113%
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Mussels with Thyme and Shallots

Recipe #58902 | 45 min | 15 min prep | add private note

⁽³⁾ RATE IT NOW Print Recipe

By: Normaone
Apr 8, 2003

Green Lip mussels are my favorite, but any will do. If you like mussels, this is a dish to try. It can be an appetizer for up to 6 people or a meal for 2. Be sure to serve it with some fresh crusty bread to sop up the juices. Yum!

SERVES 2 -6 (change servings and units)

Ingredients

3 tablespoons olive oil
6 large shallots, minced
8 sprigs fresh thyme
2 bay leaves
1 cup dry white vermouth
1 cup bottled clam juice
1/4 cup whipping cream
2 lbs mussels, thoroughly scubbed and debearded

Directions

1
Heat the oil in a large skillet over medium heat.
2
Add shallots and saute' until softened, about 10 minutes.
3
Add bay leaves, thyme, vermouth, clam juice and cream.
4
Bring to a boil, reduce heat and simmer until the mixture is reduced to 1 cup, about 10 minutes.
5
Add mussels, cover and simmer, discarding any mussels that do not open.
6
Using tongs, evenly divide up the mussels between bowls.
7
Season broth with salt and pepper and ladle over mussels.

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Featured Reviews for This Recipe

From: Oolala

On Apr 27, 2009

FYI-From Bon Appetit, Tastes of the World, 1996.

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From: Trixie Faux

On Jan 9, 2006

I used white wine in place of the vermouth, just because I was too lazy to stop off at another store, but it came out very good. I used 1 lb. green lip and 1 lb. black mussels. I've never made mussels before, thanks for making my first experience easy and delicious!

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From: Jangomango

On May 11, 2003

Normaone, I'm so glad you posted this - I haven't cooked mussels in so long I'd forgotten a couple of tricks like the bay leaves and vermouth instead of wine. This is so delicious. We used Green Lip mussels fresh from New Zealand, but left out the clam juice and just put a bit of salt in instead. Very yum.

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From: Jan Doty

On Jul 12, 2003

This was wonderful! I doubled the recipe as it was a main course for four. I served with crusty bread and linguine and it was superb. Will definitely make this again. (I served a good quality crisp Chardonnay. Mmmmgood!)

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