Forgive the poor quality Mobile Upload picture – but remember, it’s about the mussels, right?
Mussels in White Wine Sauce with Shallots, Garlic and Thyme
3 lbs mussels, debearded and scrubbed clean
2 Tablespoons salted butter
1/8 cup minced shallots
2 cloves garlic, minced
1 sprig of thyme
1/2 cup dry white wine (I like Matua Savaignon Blanc)
2 Tablespoons chopped fresh parsley
Debeard the mussels and scrub them clean.
Set aside in a bowl of cold water – Any that are broken or won’t close when tapped, discard.
In a large deep pan heat butter over medium heat until foamy.
Add shallots and saute until tender, about 3 minutes.
Add garlic and saute for 30 seconds.
Add thyme and wine, stir.
Stir in mussels and increase heat to high.
Cover and steam for 7 to 8 minutes.
Pour entire contents into latge serving bowl and sprinkle with parsley.
Serve with a crusty bread to sop up that delicious, briny sauce and a big glass of wine.