Name: Mussels in White Wine Shallot Broth
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 4 to 6 servings
Ingredients: 1 stick unsalted butter, at room temperature; 2 cloves garlic, grated; 2 tablespoons fresh thyme leaves plus 2 sprigs fresh thyme; Kosher salt and freshly cracked black pepper; 1 demi baguette, halved lengthwise; 2 shallots, thinly sliced; 1 cup dry white wine; 2 pounds mussels, rinsed, scrubbed and debearded; 2 tablespoons chopped fresh parsley

Directions

Preheat a grill, grill pan or broiler to medium-high heat.
Stir together the butter, garlic, thyme leaves, 1/2 teaspoon salt and several cracks pepper in a bowl until completely combined. Reserve 3 tablespoons for the mussels, then spread the remaining on the cut sides of the baguette.
Melt the reserved thyme butter in a large, heavy-bottomed saucepan with a lid over medium heat. Add the shallots and thyme sprigs to the butter and cook, stirring occasionally, until the shallots are translucent, about 3 minutes. Pour in the wine, then bring to a simmer and add the mussels. Cover and cook until the mussels are all open, about 5 minutes. Discard any broken or unopened mussels.
Meanwhile, place the bread on the grill butter side down (or under a broiler, butter side up), until charred in spots, about 5 minutes.
Divide the mussels among bowls, then pour any broth over the mussels. Top with the parsley. Cut or tear the bread into pieces and serve with the mussels.

Mussels in White Wine Shallot Broth

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