3-4 pounds of mussels
4 T butter
1 large shallot minced
6 garlic cloves minced
1 Bay leaf
1 T thyme leaves
2 C dry white wine
1 bottle clam broth
Pinch of white pepper*
Crusty dipping bread
Serves 4 or as an appetizer for 6-8 people
I buy cultivated mussels from PEI (Prince Edward Island found in many markets)or Costco. Costco sells around a 5 pound bag. PEI’s vary.Rinse and gently clean mussels under cold running water. Tap opened mussels if they do not close discard. Remove any beards if observed. If fresh harvested see directions for removing sand and debearding go to www.edenproject.com
Melt butter in large kettle add garlic and shallots. Cook for 1-2 minutes and add Bay leaf, thyme, white pepper, clam broth and wine and bring to boil. Add in mussels and toss with large spoon. Cover the pot and cook for 5-6 minutes. Remove lid. If shells are open they are ready to serve.
Pour mussels and broth mixture into large serving bowl. Serve with a crusty bread for dipping into the delicious broth and a large green salad. Also discard bowls for the shells.
*Black pepper can be substituted