Mussels with Thyme and Shallots
- Ready In:
- 45mins
- Ingredients:
- 8
- Serves:
-
2-6
ingredients
- 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
directions
- 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.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
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.
Tweaks
-
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.
RECIPE SUBMITTED BY
Normaone
Yosemite National Park, 0