Sunday, January 6, 2013

Steamed Mussels With White Wine, Thyme & Tarragon

Steamed Mussels With White Wine, Thyme & Tarragon

If you enjoy mussels you know they are only outstanding when cooked just right and steamed in a flavorful broth. I've had my fair share of great and "blah" when dining out. A few years ago I was inspired to try my hand at mussels at home.  Of the three recipes I found and continue to make, this was my first and it is outstanding.  Even better?  It is one of the quickest and easiest dinners you will ever prepare. 

Steamed Mussels With White Wine, Thyme & Tarragon

2 T good butter {Kerrygold}
1/4 c minced shallots
1 T thinly sliced garlic
1 bay leaf
2 sprigs fresh thyme
3 lbs medium-large, fresh black mussels {I get mine at Whole Foods (*)}
1/2 c Gruner Veltliner or Vouvray
1/4 c heavy cream {or nonfat cream}
1/4 t salt
1/4 t ground white pepper
1 T chopped fresh parsley
1 T chopped fresh tarragon

Scrub each mussel under cold water and remove the beards. Set the mussels aside in a bowl in the refrigerator.

Set a Dutch oven over medium heat and add the butter, shallots, garlic, bay leaf and thyme. Once the butter has begun to melt, stir, cover and cook for 2 minutes. Add the mussels, cover and cook for about 1 minute until they begin to open. Remove the lid, add in remaining ingredients and stir to combine. Cover, remove from heat and let sit for 2 -3 minutes or until all mussels are open. To serve, divide the mussels among 4 bowls.  Pour the broth over the mussels. Serve with crusty, grilled bread.

(*) Request that your fish market inspect each of your mussels when packing them and discard those that are inedible so that you have a 100% yield at home.

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Source: Emeril Lagasse

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