5.0 – 2 reviews • Main Dish
| Level: |
Easy |
| Total: |
35 min |
| Active: |
30 min |
| Yield: |
4 to 6 servings |
Ingredients
- 1 stick unsalted butter, at room temperature
- 2 cloves garlic, grated
- 2 tablespoons fresh thyme leaves plus 2 sprigs fresh thyme
- Kosher salt and freshly cracked black pepper
- 1 demi baguette, halved lengthwise
- 2 shallots, thinly sliced
- 1 cup dry white wine
- 2 pounds mussels, rinsed, scrubbed and debearded
- 2 tablespoons chopped fresh parsley
Instructions
- Preheat a grill, grill pan or broiler to medium-high heat.
- Stir together the butter, garlic, thyme leaves, 1/2 teaspoon salt and several cracks pepper in a bowl until completely combined. Reserve 3 tablespoons for the mussels, then spread the remaining on the cut sides of the baguette.
- Melt the reserved thyme butter in a large, heavy-bottomed saucepan with a lid over medium heat. Add the shallots and thyme sprigs to the butter and cook, stirring occasionally, until the shallots are translucent, about 3 minutes. Pour in the wine, then bring to a simmer and add the mussels. Cover and cook until the mussels are all open, about 5 minutes. Discard any broken or unopened mussels.
- Meanwhile, place the bread on the grill butter side down (or under a broiler, butter side up), until charred in spots, about 5 minutes.
- Divide the mussels among bowls, then pour any broth over the mussels. Top with the parsley. Cut or tear the bread into pieces and serve with the mussels.
Nutrition Facts
| Serving Size |
1 of 6 servings |
| Calories |
452 |
| Total Fat |
20 g |
| Saturated Fat |
10 g |
| Carbohydrates |
37 g |
| Dietary Fiber |
2 g |
| Sugar |
4 g |
| Protein |
24 g |
| Cholesterol |
83 mg |
| Sodium |
741 mg |
