Ingredients
- 4 pounds mussels
- 4 tablespoons unsalted butter
- 2 tablespoons extra-virgin olive oil
- 2 garlic cloves, peeled and smashed
- 4 sprigs fresh thyme
- 1/2 lemon, thinly sliced
- 3/4 cup dry white wine
- 1/2 cup low-sodium chicken broth
- Serving suggestion: crusty French bread
Directions
Scrub the mussels with a vegetable brush under running water; discard any with broken shells or that remain opened when tapped. In a large pot over medium heat, melt 2 tablespoons butter in the olive oil. Add the garlic, thyme, and lemon slices and cook until everything has softened, about 5 minutes. Add the mussels and stir to coat them with all the flavors. Add the wine, then the chicken broth; cover the pot and steam for 10 to 12 minutes until the mussels open. Remove the mussels from the pot. Take the meat out of 10 of the mussels and put them back into the pot along with the remaining butter. Using an immersion blender, buzz the liquid until the sauce thickens and becomes creamy; taste and adjust seasoning. Divide the remaining mussels among the serving bowls and spoon over the sauce. Serve with plenty of crusty French bread to dip in the sauce.















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By illy906_9653536
mt. pleasant, SC
on October 28, 2011
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This is one of my favorite recipes. We couldn't get enough of this. Make sure you get a loaf of italian bread because you are going to want to soak up the juice after the mussels are gone. YumYumYum
By jan2jan_12408655
Vernon
on December 05, 2009
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My husband and I did not enjoy this dish. Presumably because of the lemon peel, the broth was quite bitter. We definitely wouldn't make this recipe again.
By kdingle1_5842150
Liverpool, NY
on January 02, 2009
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As a new mussel lover I have been trying new recipes the past few weeks. This one is great, taste of mussels really stands out. Followed recipe, blending in a few mussels in the end adds a lot of flavor. I also added a few tablespoons of heavy cream, as that always makes any recipe better. Don't forget bread for dipping! A keeper!
Read all 11 reviews