It's incredible to me that I have yet to post about mussels. I have an obsession with them, in fact, I often judge a restaurant by the way that they prepare their mussels.
Over the weekend, two of my best friends came to visit me so I brought them to Balthazar in the city. Balthazar is known for its beyond fabulous french fare, so of course they had Moules Frites on their menu. They passed my "Mussel Test" with flying colors, they were absolutely perfect. They were steamed with white wine, shallots, shaved celery, and parsley. This dish is my take on those perfect mussels, they're steamed with butter, garlic, shallots, white wine, and thyme. I served them along with some toasted baguette, I hope you enjoy this dish as much as I do!
White Wine Steamed Mussels
Yield: 4 Servings
1 lb fresh mussels
2 tbsp butter
2 cloves garlic, minced
1 large shallot, chopped
3/4 cup white wine
1 tsp thyme leaves
1/2 tsp kosher salt
1/2 tsp ground black pepper
To prepare the mussels, place them in a large bowl of water for about twenty minutes and then take them individually and pull their beards out and scrub any dirt from their shells. Set them aside in a separate bowl as you clean them. If there are any open mussels, tap them sharply, and if they do not close, throw them away.
In a large pot over medium heat, add the butter and allow it to melt. Once it's melted, add the minced garlic and chopped shallots. Allow them to cook for 3-4 minutes. Proceed by adding in the white wine, thyme leaves, salt, and pepper. Bring everything to a simmer and then add the cleaned mussels. Allow the mussels to cook for 10 minutes, then turn off the heat.
Scoop the mussels into a big bowl with the delicious cooking liquid and serve it with some baguette to mop up the sauce. Enjoy!