The Lewis & Clark Cookbook/Leslie Mansfield 2002

Mussels Steamed with Sweet Herbs
Servings Preparation Time Cooking Time Calories Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol
4


INGREDIENTS:
1/4 cup butter, divided 3 shallots, minced 2 cloves garlic, minced
3 cups dry white wine 3 tablespoons minced fresh thyme 4-1/2 pounds mussels, scrubbed and debearded
1/2 cup chopped Italian parsley 1 tomato, peeled, seeded, and chopped juice of 2 lemons



1 In a large pot, melt 3 tablespoons of the butter over medium heat. Add the shallots and garlic and saute until tender. Add the wine and thyme and bring to a boil over high heat. Add the mussels, cover, and steam for about 3 minutes until the mussels open. Discard any unopened mussels. With a slotted spoon, remove the mussels to a large serving bowl. Reduce the heat to medium and whisk the remaining butter into the simmering broth. Stir in the parsley, tomato, and lemon juice and simmer for 5 minutes. Pour the broth over the mussels and serve.

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