Mussels with White Wine and Herbs
- Prep Time -
- Cook Time -
- Serves 4
Recipe Provided By: Martha Stewart
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1. Ingredients
- 4 tablespoons unsalted butter
- 4 shallots, minced
- 2 cloves garlic, minced
- 2 sprigs fresh thyme
- 2 dried bay leaves
- 2 cups dry white wine
- 4 pounds mussels, scrubbed and debearded
- 1/2 cup chopped fresh flat-leaf parsley
- 2 tablespoons creme fraiche or sour cream
Nutrition Info
Per Serving
- Calories: 332 kcal
- Carbohydrates: 13 g
- Dietary Fiber: 0 g
- Fat: 15 g
- Protein: 15 g
- Sugars: 4 g
About: Nutrition Info 
Powered by: ESHA Nutrient Database
2. Cooking Directions
- Melt butter in a Dutch oven set over medium heat. Add shallots and garlic; cook until transparent, about 3 minutes. Add thyme, bay leaves, and wine. Bring mixture to a boil over high heat.
- Add mussels, and cover. Cook, shaking pan often, until mussels open, 5 to 6 minutes. Discard any mussels that fail to open. Using a slotted spoon, transfer mussels to a large bowl, reserving liquid in pan. Sprinkle 1/4 cup parsley over the mussels.
- Remove and discard bay leaves and thyme. Return liquid to low heat; stir in creme fraiche and remaining 1/4 cup parsley. Cook just until warm again, and pour over mussels. Serve hot.
Yield: 4 servings
3. Still Hungry?
Serve steamed mussels as a first course, or as a full meal accompanied by salad and crusty bread to soak up the delicious sauce. When purchasing mussels, choose only those with uncracked, firmly closed shells. Before steaming, scrub the shells well with a vegetable brush to remove sand, and debeard each mollusk. Fresh mussels can be stored in the refrigerator, covered with a damp cloth, for one to two days; do not store them submerged in water or they will drown.
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