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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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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. Ingredients:
3 lbs mussels |
1 cup dry white wine |
3 shallots, chopped |
2 cloves garlic, minced |
1/3 cup fresh parsley leaves, chopped |
1/2 teaspoon fresh thyme leaves or 1/4 teaspoon dried thyme |
1/4 teaspoon salt |
1/4 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!
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