When it’s cold out and Paco and I want to eat something relatively light, we love mussels steamed with shallots and white wine. I usually make a vegetable on the side and eat this with toasted baguette, so I will make 1 pound of mussels per person. You can make half a pound if this is a first course or part of a heartier meal. It would be great with a simple pasta.
Mussels with Shallots and White Wine
Adapted from Ronald Johnson’s Company Fare
2 lbs mussels, soaked in cold salt water to release the sand, and scrubbed if any beards remain
1 T butter
1 T olive oil
1 shallot, finely chopped
pinch of dried thyme
1/2 dried bay leaf
1 c white wine
1/4 c fresh parsley, chopped
Heat the butter and olive oil in a 3-quart pot over medium heat. Add the shallot and saute for a minute or two, then season with salt, pepper, and thyme. Add the bay leaf and wine allow to cook for a minute or so.
Add the mussels and stir them around the pot. Cover the pot and allow the mussels to steam for 5 minutes, until all of them are open. Sprinkle parsley over the mussels, and serve family style or ladle some mussels and broth into wide bowls.
One of my husband’s favorite meals. I’m sure it was great, especially with bread for dipping the flavorful sauce.
One of our favorites, too! Bread is a crucial element.