Mussels in White Wine & Garlic
Fresh mussels steamed open in a fragrant bath of white wine, garlic, shallots, and thyme. Ready in 15 minutes, best eaten with crusty bread.
Ingredients
- 1 kg fresh mussels, scrubbed and debearded
- 200ml dry white wine
- 3 shallots, finely diced
- 4 garlic cloves, thinly sliced
- 3 tbsp unsalted butter
- 4 sprigs of fresh thyme
- 1 bay leaf
- Small handful of flat-leaf parsley, chopped
- Freshly ground black pepper
- Crusty bread to serve
Method
- 1
Discard any mussels that are open and do not close when tapped sharply.
- 2
Melt the butter in a large pot with a tight-fitting lid over medium heat. Add the shallots and cook for 3 minutes until softened. Add the garlic and cook for 1 minute more.
- 3
Add the thyme, bay leaf, and white wine. Bring to a boil.
- 4
Add all the mussels, cover tightly, and cook over high heat for 3–4 minutes, shaking the pot once or twice, until all the shells have opened.
- 5
Discard any mussels that remain closed.
- 6
Ladle into deep bowls, making sure everyone gets plenty of the fragrant broth. Scatter with parsley, grind over black pepper, and serve immediately with crusty bread.
