Mussels With Garlic And Fines Herbes
Serves: 4
Manley Abshire
1 January 1970
Based on User reviews:
51
Spice
53
Sweetness
52
Sourness
43
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
Directions:
1
Clean the mussels: Scrub them well under cold running water
2
Debeard them, if necessary, pulling out any wiry fronds coming through the seams of the shells
3
In a large pot or deep sauté pan, combine the white wine, half the shallot, and the bay leaf
4
Place the mussels on top and cover with a lid
5
Bring to a boil over high heat to steam open the mussels, 3 to 4 minutes
6
You may want to give them a stir after 2 minutes to disperse the heat evenly among the mussels
7
When the mussels have opened (if there are a few that don't, this is an indication that they are dead or bad — discard them), transfer them to four shallow bowls
8
Strain the cooking liquid, through either a coffee filter or several layers of cheesecloth, into a clean pan, add the olive oil, remaining shallot, and garlic, and bring to a boil over high heat
9
Reduce the mixture slightly; it will condense to an opaque liquid
10
Taste
11
If it's too salty, add a little water
12
Sprinkle the herbs and spoon the sauce over the mussels
13
Serve promptly, with a tangy baguette torn into large pieces, which you can use to soak up the broth when you're finished with the mussels
14
Clean the mussels: Scrub them well under cold running water
15
Debeard them, if necessary, pulling out any wiry fronds coming through the seams of the shells
16
In a large pot or deep sauté pan, combine the white wine, half the shallot, and the bay leaf
17
Place the mussels on top and cover with a lid
18
Bring to a boil over high heat to steam open the mussels, 3 to 4 minutes
19
You may want to give them a stir after 2 minutes to disperse the heat evenly among the mussels
20
When the mussels have opened (if there are a few that don't, this is an indication that they are dead or bad — discard them), transfer them to four shallow bowls
21
Strain the cooking liquid, through either a coffee filter or several layers of cheesecloth, into a clean pan, add the olive oil, remaining shallot, and garlic, and bring to a boil over high heat
22
Reduce the mixture slightly; it will condense to an opaque liquid
23
Taste
24
If it's too salty, add a little water
25
Sprinkle the herbs and spoon the sauce over the mussels
26
Serve promptly, with a tangy baguette torn into large pieces, which you can use to soak up the broth when you're finished with the mussels