Matt and I wanted to try a new recipe this weekend, he was in the mood for seafood so we looked through our cook book, The Coastal Table and decided on mussels with white wine, butter, herbs and sourdough bread. We grabbed all of the ingredients and got to it. We had so much fun making this we had not made mussels at home before and it was super easy, Matt even said they were the best ones that he had ever had! I wish you could smell through these pictures because the smell was UNREAL while we were cooking.
1 1/2 pounds of mussels
1 tablespoon unsalted butter
1 medium shallot
1 clove of garlic, sliced
1/2 cup white wine
1 lemon, juiced
2 sprigs of fresh thyme, plus extra for garnish
1 bay leaf
kosher salt, to taste
ground black pepper, to taste
loaf of sourdough bread, for serving
1. Remove beards of each mussel (beards are weedy growth attached to hinges of shells) and rise mussels well under cold water. Discard any open mussels and set aside.
2. In a large pot, melt butter over medium heat. Add shallot and cook until translucent, about 5 minutes. Add garlic and cook for another 1-2 minutes. Add mussels and increase heat to high. when mussels start to open, add wine, lemon juice, thyme, and bay leaf, season with salt and pepper, and bring to a boil. Reduce heat and cover pot. Cook until mussels are fully opened, 5-10 minutes, shaking pot a couple of times while holding down lid with a kitchen towel. (Shaking pot will prevent mussels from sticking to bottom of pot.)
3. Take mussels off heat and discard any that have not opened. Remove thyme stems and bay leaf. Transfer mussels to serving bowls, sprinkle each serving with fresh thyme leaves, and serve warm with sourdough bread.