Mussels with Thyme and Shallots Recipe #58902
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!
by Normaone
45 min | 15 min prep
SERVES 2 -6
- 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
- Heat the oil in a large skillet over medium heat.
- Add shallots and saute' until softened, about 10 minutes.
- Add bay leaves, thyme, vermouth, clam juice and cream.
- Bring to a boil, reduce heat and simmer until the mixture is reduced to 1 cup, about 10 minutes.
- Add mussels, cover and simmer, discarding any mussels that do not open.
- Using tongs, evenly divide up the mussels between bowls.
- Season broth with salt and pepper and ladle over mussels.
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5 stars