Mussels

mermaidmagic's Note:

I learned how to cook and season mussels from a Greek cookbook I own. I've added fresh lemon juice to this mix as well and garnished with fresh parsley and lemon slices when serving guests.

• Total Time: 25 mins
• Prep Time: 15 mins
• Cook Time: 10 mins

Ingredients:

Servings: 6

• 3 lbs mussels
• 1 cup dry white wine
• 3 shallots , chopped
• 2 cloves garlic , minced
• 1⁄3; cup fresh parsley leaves , chopped
• ½ teaspoon fresh thyme leaves or ¼ teaspoon dried thyme
• ¼ teaspoon salt
• ¼ teaspoon pepper

Directions:

1. Scrub the mussels to clean.
2. Remove any exposed beards.
3. Note that removing the beards kills the mussels, so do not do it until you are ready to prepare the dish.
4. Rinse well several times to remove any sand.
5. Place the wine, shallots, garlic, parsley, thyme, salt& pepper in a large stock pot and bring to a boil.
6. Add the mussels.
7. Cover and cook until the mussels open, 8-10 minutes.
8. Transfer to a serving platter, discarding any that did not open.
9. Spoon the cooking liquid over the mussels.
10. Enjoy!

Reviews

[Chef #1138380]

Great flavor. Added a diced tomato. I will use this recipe a lot. Thanks Merm!

[Sackville]

Good and easy to prepare. This is a great basic mussel recipe, which you could always make fancier by adding a bit of cream to the sauce at the end or any number of other variations. Our mussels only took a few minutes to cook, not as long as the recipe called for. We melted a bit of butter to dip the mussels in. Heaven on a plate!

[CheezCrazy]

Very easy and delicious. I substituted white vermouth for the wine and dehydrated red onion for the shallots and the mussels took only 2-3 minutes to cook. Thanks for posting!