“This is a simple recipe. Most of the work is preparing the mussels; cooking takes very little time. When you have finished eating the mussels, dip bread in the buttery wine sauce.” - by Christine
Ingredients
Adjust Servings
Original recipe yields 4 servings
Directions
- Scrub mussels. Pull off beards, the tuft of fibers that attach each mussel to it's shell, cutting them at the base with a paring knife. Discard those that do not close when you handle them and any with broken shells. Set aside.
- Combine onion, garlic, 4 tablespoons parsley, bay leaf, thyme, wine, and 2 tablespoons butter in large pot. Bring to boil. Lower heat, and cook 2 minutes. Add mussels, and cover. Cook just until shells open, 3 to 4 minutes. Do not overcook. Remove mussels from sauce, and place in bowls.
- Strain liquid, and return to pot. Add remaining butter and parsley. Heat until butter melts. Pour over mussels.
Nutrition
Amount Per Serving (4 total)
- Calories
- 298 cal
- 15%
- Fat
- 10.1 g
- 16%
- Carbs
- 10.3 g
- 3%
Based on a 2,000 calorie diet
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Reviews (85)
Rate This Recipe
"This is a very traditional French recipe and it has never failed me! I use shallots instead of onions and I sometimes add heavy cream after removing the mussels from the pot for a creamier version of ..." See morethe broth. Yum! Valerie"
A277387
"My boyfriend raved about these when I made them for a Valentines Day appetizer. He still asks for them every now and then out of the blue for a no-reason romantic dinner. I agree with adding a shot o..." See moref heavy cream to make the sauce just thick enough to coat the mussels. I serve them as a first course appetizer in a shallow platter. I garnish the appetizer plates with plenty of lemon wedges for each of us and provide bowls for the discarded shells. Be sure to have a second set of fresh napkins ready when serving the second course because this appetizer will require full use of your first set."
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