Teresa's Recipes
Thyme and White Wine Mussels
Experience a taste of coastal cuisine with our Thyme and White Wine Mussels recipe. These delicately steamed mussels, infused with aromatic garlic, shallots, and fresh thyme, are bathed in a delightful white wine reduction. The finishing touch of fresh parsley not only adds a pop of color but also enhances the overall flavor. This dish is a perfect representation of classic seafood fare that is certain to impress at any dinner party or serve as a quick, yet luxurious, weeknight dinner.
Ingredients
- 2 tablespoons, finely chopped Fresh parsley
- to taste Salt
- to taste Pepper
- 4 sprigs Fresh thyme
- 1 cup White wine
- 2, finely chopped Shallots
- 4 cloves, minced Garlic
- 2 tablespoons Olive oil
- 2 pounds, cleaned and debearded Mussels
Dietary Notes
- Servings: 4
- Dish Type: Main Course
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Calories: 300
- Fat: 10g
- Carbs: 15g
- Protein: 22g
- Sodium: 600mg
- Sugar: 2g
Instructions
- Start by cleaning the mussels. Scrub them under cold running water and remove any beards. Discard any mussels that are already open.
- In a large pot, heat the olive oil over medium heat.
- Add the minced garlic and finely chopped shallots to the pot. Sauté until they become fragrant and slightly translucent, which should take about 2 minutes.
- Pour in the white wine and add the fresh thyme sprigs to the pot. Let it come to a simmer.
- Carefully add the mussels to the pot, give everything a good stir, and cover with a lid. Allow the mussels to steam for 5-7 minutes or until they all have opened.
- Discard any mussels that remain closed after cooking. It's important to note that consuming unopened mussels can be harmful.
- Season the mussels with salt and freshly ground pepper to taste.
- Just before serving, garnish the mussels with freshly chopped parsley. This adds a burst of color and freshness to the dish.
Tips
- Serve these Thyme and White Wine Mussels with a side of crusty bread to soak up the delicious broth.
- Always remember to discard any mussels that are already open before cooking or remain closed after cooking.