Mussels in White Wine
Serve these garlicky mussels with crusty bread.
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Credit: André Baranowski
1 cup white wine
1⁄3 cup roughly chopped flat-leaf parsley
1⁄2 tsp. fresh thyme leaves
3 shallots, roughly chopped
2 cloves garlic, finely chopped
3 lbs. mussels, scrubbed and debearded
Kosher salt and freshly ground black pepper, to taste
2 tbsp. finely chopped fresh basil leaves
Crusty bread, for serving
1. Bring wine, parsley, thyme, shallots, and garlic to a boil in a 6-qt. pot. Add mussels; season with salt and pepper. Cover and steam mussels until they open, 3–4 minutes. Spoon cooking liquid over mussels, sprinkle with basil, and serve with bread.
SERVES 6
Rating: 4