Prep: 20 minutes
Cook: 7 minutes
Serves: 4-6
Description: These little critters have always intimidated me. This dish I learned in cooking class and it was quick, easy, and very very tasty. Pulling the beards off the mussels wasn't as gross as I had imagined!
Ingredients:
2 lbs fresh mussels, cleaned and washed
1 tbs olive oil
2 shallots, finely chopped
12 cloves of garlic, smashed
1 large tomato, diced medium
1/2 cup of white wine
1 1/2 cups of fish stock
8 sprigs of thyme
2 tbs of chives, chopped
2 tbs of parsley, chopped
1/4 cup of cream
2 tbs butter
1 tsp red pepper flakes
S&P
Directions:
* need a large shallow pan with a lid
1. Rinse mussels under cold water and remove beards.( just pull the string at the bottom of the mussel)
2. Over medium heat sweat out shallots and garlic. Add tomatoes and cook until soft, about 2 minutes.
3. Add white wine and reduce.
4. Turn heat to high and add mussels, stock, thyme, cream, and chili flakes.
5. Place lid over pan and cook for 3-5 minutes or until mussels open.
6. Turn heat to medium low and add butter and remaining herbs and stir into the broth
7. Season with S&P, take out thyme leaves before serving.
Eww… How can one eat it? I never tried it and pretty sure I will never going to try it in future. Anyways, thank you for sharing the blog with us
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