Ingredients
- 3 pounds mussels
- Extra-virgin olive oil
- 3 tablespoons butter
- 2 leeks, white parts only, finely chopped
- 4 garlic cloves, minced
- 1/4 bunch fresh thyme
- 1 cup white wine
- 1/4 cup chopped fresh flat-leaf parsley
Directions
Rinse the mussels under cold running water while scrubbing with a vegetable brush. Remove the stringy mussel beards with your thumb and index finger as you wash them. Discard any mussels with broken shells.
Heat 1 tablespoon olive oil and 1 tablespoon butter in a large pot over medium heat. Add the leeks, garlic, and thyme and cook until the vegetables cook down to a pulp, about 5 minutes. Add the mussels and give everything a good toss. Add the white wine. Cover and steam over medium-high heat for 10 minutes, until the mussels open. Stir occasionally so that all the mussels are in contact with the heat. Add the remaining 2 tablespoons butter and a drizzle of olive oil to the sauce remaining in the pot and swirl to incorporate. Season with salt and pepper. Sprinkle with the parsley and serve immediately.
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By jessicasr4430_1...
Watertown, 81
on January 28, 2012
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This recipe was absolutely amazing! This is the first time that my husband had mussels and he loved it as much as I. I did do one thing wrong, I did not believe the reviews that it would be fine with just bread. So I also made shrimp pasta. Needless to say, I won't make that mistake again. All we did was eat the mussels and bread. My husband laughed at the fact that we each had a bagguet, and all of the bread was gone by the end! AWESOME!
By hmvatenor_12638452
Northern New Jersey
on January 21, 2012
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I made this recipe with a few substitutions using chopped shallots & fresh flat leaf parsley. I sauteed the shallots a few minutes, left out the thyme & leeks, followed the rest of the recipe then added the fresh chopped parsley at the end. I served it over angel hair pasta & it was fabulous!
By thetrue_4691277
Vancouver, WA
on January 08, 2012
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I have made this dish many times with steamer clams, not mussels. It is great and a big eye popper for company, without much work!
A very forgiving dish. Enjoy!
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