Mussels With Shallots And Thyme

servings: 4-6

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  • 3 tbsp Extra Virgin Olive Oil
  • 6 shallots, finely chopped
  • 8 fresh thyme sprigs
  • 2 bay leaves
  • 1 cup dry white wine
  • 1/4 cup whipping cream
  • 2 lbs mussels, scrubbed and debearded


Heat oil in a large skillet over medium heat. Add shallots; saute until softened, about 10 minutes. Add thyme, bay leaves, wine, clam juice, and cream; bring to a boil. Reduce heat; simmer until mixture is reduced to 1 cup, about 10 minutes. Add mussels, cover, and simmer until mussels open, about 7 minutes. Discard any mussels that do not open. Using tongs. divide mussels among bowls. Season broth with salt and pepper. Ladle over mussels and serve.

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