Mussels in White Wine Shallot Broth
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 452
- Total Fat
- 20
- Saturated Fat
- 10
- Carbohydrates
- 37
- Dietary Fiber
- 2
- Sugar
- 4
- Protein
- 24
- Cholesterol
- 83
- Sodium
- 741
- Total: 35 min
- Active: 30 min
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.