This is a delicious and simple recipe to make. You won't find it better in any restaurant. Buy the best and freshest mussels you can find which makes all the difference.
2 lbs fresh mussels, beards attached
2 T unsalted butter
2 T avocado oil
2 large shallots or 1 medium onion, finely chopped
3 cloves garlic, minced
1 cup dry white wine or white vermouth
1 t fresh thyme leaves or ½ t dried thyme
½ t red pepper flakes (optional)
Sea salt and freshly ground black pepper
2 T chopped Italian parsley
Lemon wedges, for serving
Crusty Italian bread
Scrub the mussels with a brush under cold running water.
Place in a bowl and refrigerate until ready to use.
Place in a bowl and refrigerate until ready to use.
In a large heavy pot, heat the butter and oil over medium heat.
Add shallots or onion and sauté for 5 minutes.
Add garlic and sauté another minute.
Add the thyme, and red pepper flakes.
Season to taste with salt and pepper, then add the wine and bring to a boil.
Add shallots or onion and sauté for 5 minutes.
Add garlic and sauté another minute.
Add the thyme, and red pepper flakes.
Season to taste with salt and pepper, then add the wine and bring to a boil.
Remove mussels from the refrigerator and using "kitchen-only" pliers, remove beards.
Add mussels to the pot, cover, reduce heat and simmer until shells open, about 5 to 6 minutes. Discard any unopened mussels.
Add mussels to the pot, cover, reduce heat and simmer until shells open, about 5 to 6 minutes. Discard any unopened mussels.
Ladle into a warm serving bowl or two smaller warm bowls and garnish with parsley.
Serve with lemon wedges and crusty bread for dipping.
Serves 2