MUSSELS WITH GARLIC AND FINES HERBES
- Clean the mussels: Scrub them well under cold running water. Debeard them, if necessary, pulling out any wiry fronds coming through the seams of the shells.
- In a large pot or deep sauté pan, combine the white wine, half the shallot, and the bay leaf. Place the mussels on top and cover with a lid. Bring to a boil over high heat to steam open the mussels, 3 to 4 minutes. You may want to give them a stir after 2 minutes to disperse the heat evenly among the mussels. When the mussels have opened (if there are a few that don't, this is an indication that they are dead or bad - discard them), transfer them to four shallow bowls.
- Strain the cooking liquid, through either a coffee filter or several layers of cheesecloth, into a clean pan, add the olive oil, remaining shallot, and garlic, and bring to a boil over high heat. Reduce the mixture slightly; it will condense to an opaque liquid. Taste. If it's too salty, add a little water. Sprinkle the herbs and spoon the sauce over the mussels. Serve promptly, with a tangy baguette torn into large pieces, which you can use to soak up the broth when you're finished with the mussels.
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Save this Mussels with garlic and fines herbes recipe and more from The Cook and the Gardener: A Year of Recipes and Writings for the French Countryside to your own online collection at EatYourBooks.com
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How to make mussels with garlic and Herb wine sauce?Made with a garlic and herb wine sauce they are packed with flavor and utterly delicious! Melt the butter in a large, deep pot over medium-high heat. Add onion and garlic, stirring until soft (about 2-3 minutes). Add parsley, thyme, and mussels to the pot.
How to make steamed mussels?These steamed mussels come together in only 12 minutes. Made with a garlic and herb wine sauce they are packed with flavor and utterly delicious! Melt the butter in a large, deep pot over medium-high heat. Add onion and garlic, stirring until soft (about 2-3 minutes). Add parsley, thyme, and mussels to the pot.
How to cook mussels in a soup pot?In a food processor, pulse together parsley, garlic, salt and pepper until finely chopped. Pulse in butter and 1½ tablespoons Pernod until mixture is combined. Scrape into a bowl. In a soup pot with a tightfitting lid, combine mussels, ¼ cup pastis and ¼ cup water. Cover and cook over medium-high heat until mussels have opened, 5 to 10 minutes.
What are the ingredients for mussels?Ingredients 1 mussels 2kg, cleaned 2 butter 50g, frozen and grated 3 fresh breadcrumbs 50g 4 garlic 1 clove, crushed 5 parsley a small bunch, chopped 6 lemon 1, cut into wedges to serve 7 crusty bread warmed, to serve More ...