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Wine and Garlic Mussels
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2 Tbsp. Olive Oil
1/4 cup Shallots, minced
3 Tbsp. Garlic, chopped
2 Bay Leaves
2 sprigs Fresh Thyme
2 cups White Wine
1 stick Butter, cut into cubes
2 dozen Live Mussels, scrubbed
3 Tbsp. Chopped Parsley
Salt and Pepper
In a large sauté pan, heat the olive oil. When the oil is hot, sauté
shallots and garlic. Add bay leaves and thyme. Add wine and butter.
Bring to a boil then reduce to a simmer. Add mussels to the wine mixture, cover and simmer for 5 to 8 minutes or until the shells open. Discard any shells that do not open. Stir in parsley and season with salt and pepper. Divide the mussels between two bowls and serve with crusty bread.
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