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.
Serves: 4 (appetizer)
Serves: 2 (main dish)
Prep Time Serves: 15 minutes
Cooking Time: 25-30 minutes
- 4 cups boiling water
- 2 tablespoons extra virgin olive oil
- 2 large shallots, minced
- 4 garlic cloves, minced
- 2 pounds mussels, beards removed
- 2 cups dry white wine or vermouth
- 1 tablespoon chopped fresh thyme
- 1 bay leaf
- ¼ cup chopped fresh parsley
- 2 tablespoons chopped fresh tarragon or basil
- Freshly ground black pepper
- Pour the boiling water into a large serving bowl and set aside to warm while preparing the mussels.
- Heat the oil in the 4-Quart Stock Pot.
- Add the shallots, and garlic and season with a little salt. Cook for about 4 minutes, stirring often, until soft.
- Add the mussels, wine, thyme, and bay leaf.
- Cover and cook until steam just begins to escape from under the lid.
- 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 15. (Do not over cook or they will be crumbly and tough.)
- Discard the hot water from the bowl. Use a slotted spoon to transfer the mussels to the warm bowl. Discard any unopened mussels. Cover loosely with foil.
- Stir the parsley and tarragon into the broth and season with salt and a few grinds of pepper.
- Pour the broth over the mussels and serve immediately.