Take a taste of %23CentralMarket:
Mussels in White Wine Herb Broth
Prep Time: 20 Min
Cook Time: 10 Min
- 1/4 stick unsalted butter
- 2 medium leek, white and light green portions only, washed, thinly sliced
- 3 dozen mussels
- 3 cloves garlic, minced
- 3/4 cup dry white wine
- 1/4 tsp thyme
- 1/2 bay leaf
- 1/3 cup parsley, minced
- Salt and black pepper, to taste
Scrub mussles using a stiff brush. Rinse mussles under cold water.
Melt butter in large skillet over medium heat. Add garlic and leeks and saute until golden. Add wine, thyme and bay leaf and boil for 2 to 3 minutes to reduce liquid slightly. Add mussels and parsley. Cover and boil over high heat, shaking pan frequently, until shells open, about 5 minutes.
Discard any mussels with unopened shells. Transfer mussels to bowls. Strain broth through a fine sieve. Taste and season with salt and pepper. Spoon over mussels in bowls and serve immediately.
Serve with French bread.