Mussels Steamed in White Wine

Instructions

1. 1

   Inspect and clean the mussels thoroughly under cold running water. Remove any beards by pulling them toward the hinge of the shell. Discard any mussels with cracked shells or those that don't close when tapped.

2. 2

   In a large pot or Dutch oven with a lid, melt the butter over medium heat. Add the minced shallots and sauté for 2-3 minutes until softened and translucent.

3. 3

   Add the minced garlic and cook for another 30 seconds until fragrant, being careful not to let it brown.

4. 4

   Pour in the white wine, add the thyme sprigs and bay leaf, and bring the mixture to a simmer. Let it cook for 2 minutes to allow the alcohol to cook off slightly.

5. 5

   Add the cleaned mussels to the pot and give them a quick stir. Cover immediately with a tight-fitting lid.

6. 6

   Steam the mussels for 5-7 minutes, shaking the pot occasionally, until the shells have opened. Check at 5 minutes - most should be open by then.

7. 7

   Remove the lid and discard any mussels that haven't opened. Remove the thyme sprigs and bay leaf.

8. 8

   Stir in the heavy cream and half of the chopped parsley. Season with salt and pepper to taste. Let the sauce warm through for 1 minute.

9. 9

   Transfer the mussels and broth to large serving bowls, making sure each portion gets plenty of the flavorful liquid.

10. 10

    Garnish with the remaining fresh parsley and serve immediately with crusty bread for soaking up the delicious broth.