So, I’m about to be off bread again (and other pleasures) for a little bit so i decided that a few “bread is mandatory” recipes needed to be included in this weekend’s menu. Mussels is definitely one of those dishes. Just look at that yummy broth — how could you not mop that up with some crusty, faintly garlicky french bread? I do not have the answer to that question, but I can say that we did eat a lot of bread in this meal, and it was amazing.
This dish is definitely restaurant quality, and SO, SO easy.
Mussels in a White Wine, Garlic, and Thyme broth
Recipe by Just the Tip / Inspired by Tyler Florence
Here’s what I used:
- 2 pounds mussels
- Extra-virgin olive oil
- 2 tbsp butter
- 1 leek, white part only, thinly sliced
- 2 garlic cloves, minced
- 2 tbsp fresh thyme, minced
- 1/2 cup white wine
- 1/2 cup fish stock
- juice from 1/2 lemon
- 2 tbsp minced fresh flat-leaf parsley
- BREAD, drizzled with a little olive oil, toasted in an oven, and rubbed with a cut clove of garlic
- salt, pepper
Here’s what I did:
- Rinse the mussels under cold running water while scrubbing with a vegetable brush. Remove the stringy mussel beards with your thumb and index finger as you wash them. Discard any mussels with broken shells or that are open and don’t close when you lightly squeeze them.
- Heat a couple of teaspoons of olive oil and 1 tablespoon butter in a large pot over medium heat. Add the leeks, garlic, and thyme and cook until the vegetables cook down to a pulp, about 5 minutes.
- Add the mussels and give everything a good toss. Add the white wine and fish stock. Cover and steam over medium-high heat for 10 minutes, until the mussels open. Stir occasionally so that all the mussels are in contact with the heat.
- Add the remaining tablespoon of butter and a drizzle of olive oil to pot and stir. Season with salt and pepper and squeeze the lemon juice in. Sprinkle with the parsley and serve immediately with BREAD.