Mussels with White Wine & Herb Broth

Mussels with White Wine-Herb Broth

This dish is all about the fresh herbs—and lots of them. Serve with slabs of toasted country bread for dipping into the herbaceous broth.


Best Cookware for this recipe:

4 Quart Stock Pot and Cover

Servings: 4

Keywords: mussels, appetizer, white wine, herb, broth

  • Prep Time: 15 mins
  • Cook Time: 30 mins
  • Total Time: 45 mins

Ingredients

Instructions

Ingredients

  • 4 cups Boiling Water
  • 2 Tbsp Extra Virgin Olive Oil
  • 2 Large Shallots
  • 4 Garlic Cloves
  • 2 lbs Mussels, beards removed
  • 2 cups Dry White Wine or Vermouth
  • 1 Tbsp Fresh Thyme, chopped
  • 1 Bay Leaf
  • ¼ cup Fresh Parsley, chopped
  • 2 Tbsp Fresh Tarragon, chopped
  • 2 Tbsp Black Pepper, freshly ground

Instructions

  1. Pour the boiling water into a large serving bowl and set aside to warm while preparing the mussels.
  2. Heat the oil in the 4 Quart Stock Pot and Cover
  3. Add the shallots and garlic and season with a little salt. Cook for about 4 minutes, stirring often until soft.
  4. Add the mussels, wine, thyme and bay leaf. Cover and cook until steam begins to escape from under the lid.
  5. Spin the lid to engage the Vapor Seal then immediately reduce the heat to low. Cook for 4 minutes. Lift the lid and give the mussels a quick, but gentle stir. If the mussels are not open, replace the lid and cook for another minute.(Do not over cook or they will be crumbly and tough.)
  6. Discard the hot water from the bowl. Use a slotted spoon to transfer the mussels to the warm bowl.
  7. Discard any unopened mussels. Cover loosely with foil.
  8. Stir the parsley and tarragon into the broth and season with salt and a few grinds of pepper.
  9. Pour the broth over the mussels and serve immediately.

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