Monday, July 25, 2011

Steamed Mussels for a Steamy Summer Day..

Since it's been way too hot to put the oven on, and I can't grill out on my Condo Deck (Condo By Law), I decided to review my recipe files for something I could cook over the stove. Stews and soups were out,but I did find a recipe on Epicurious that would fit the bill: Mussels with Shallots and Thyme.

Adding thyme and cream are a change up from the typical Steamed Mussel recipe. And who doesn't love a little cream??? Serve this with some nice crusty bread and you have a nice meal for a steamy summer day.



3 tablespoons extra-virgin olive oil
6 shallots, finely chopped
8 fresh thyme sprigs
2 bay leaves
1 cup dry white wine
1 cup bottled clam juice
1/4 cup whipping cream
2 pounds mussels, scrubbed, debearded


1.Heat oil in large skillet over medium heat.
2.Add shallots; sauté until they are just softened, about 8-10 minutes. 3.Add thyme, bay leaves, wine, clam juice and cream; bring to boil. 4.Reduce heat; simmer until mixture is reduced to 1 cup, about 10 minutes. 5.Add mussels, cover and simmer until mussels open, about 7 minutes;

Please discard any mussels that do not open, as these should NOT be eaten.

6. Using tongs, divide mussels among bowls. Season broth with salt and pepper. Ladle broth over mussels.

Serve with a nice crusty french bread.

1 comment:

Karen said...

Leftovers??
The next day,I took the leftover mussels out of their shells, and set them aside. Placed the broth over low heat in a 10 inch skillet, and let it reduce... added the mussels to the pan,
tossed in some cooked spaghetti,and stirred until it was coated with the sauce.

Nice way to turn leftovers into a new meal.