Monday, July 25, 2011
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.