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Prep 15 mins
Cook 30 mins
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!
- 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.
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.
FYI-From Bon Appetit, Tastes of the World, 1996.
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!