Mussels Simmered in White Wine
Be sure to discard any mussels that haven’t opened after cooking. Serve with crusty bread for dipping into the wine and cream mixture.
Serves: 3Hands-on: 25 minutesTotal: 25 minutesDifficulty: Easy
- 30 fresh mussels
- 1 Tbsp. olive oil
- 1 clove garlic, finely chopped
- 2 shallots, chopped
- 2 tsp. dried parsley
- 1 tsp. dried thyme
- 1 tomato, chopped
- ¼ tsp. red pepper flakes
- 1 cup dry white wine
- ⅓ cup light cream
- Scrub mussel shells and debeard (don’t remove the shells).
- Heat the olive oil in a large skillet over medium-high heat. Add the garlic and shallots. Sprinkle the parsley and thyme over the shallots. Sauté for 2 to 3 minutes, until the shallots turn golden. Add the tomato and cook for a minute. Stir in the red pepper flakes.Add the wine and bring to a boil. Add the mussels. Cook, covered, on high heat until the mussels start to open (4 to 6 minutes). Using a slotted spoon, remove the mussels as soon as they open. Add the cream to the pan. Bring to a boil. Stir to mix everything together and serve over the mussels.
- Transfer mussels and creamy broth to a large bowl or individual serving bowls.