This simple yet exciting dish comes together in a few minutes. Serve it with some crusty bread to mop up the delicious pan juices! Serves 2 as a main course or 4 to 6 as an appetizer
3/4 cup dry white wine
1/4 cup minced shallots
1 tablespoon minced garlic
2 pounds Pacific Blue mussels, thawed
1 tablespoon finely chopped fresh thyme
2 tablespoons finely chopped fresh parsley
1 tablespoon finely fresh oregano, optional
2 tablespoons unsalted butter
Put the wine, shallots, and garlic in a large straight-sided skillet with a lid. Cover and cook on high heat for 2 minutes.
Add the mussels (including the juices) to the pan. Cover the pan and cook, until the mussel shells open (only about 3 minutes, since Vital Chioce mussels come par-cooked). Discard any that do not open.
Transfer the mussels to pasta plates or soup bowls. Let the sauce reduce and concentrate for a minute.
Add the thyme, parsley, and butter to the wine mixture in the skillet. Swirl the mixture around over high heat. When it is foamy (you may need to reduce this for a minute or two), pour it over the mussels.
© Myra Kornfeld. All Rights Reserved www.myrakornfeld.com
About Myra Kornfeld
A veteran restaurant chef, recipe developer and editor, private chef and menu consultant, Myra Kornfeld believes that good food, enjoyed in good company, with great conversation is among the greatest of life's pleasures.
Myra is the acclaimed author of several great cookbooks, including these titles available at MyraKornfeld.com:
The Healthy Hedonist: More than 200 Delectable Flexitarian Recipes
The Healthy Hedonist Holidays
The Voluptuous Vegan: More than 200 Sinfully Delicious Recipes.
Myra Kornfeld is also the Head Chef & Content Manager of MyFoodMyHealth.com, an instructor at The Natural Gourmet School of Health and Culinary Arts, the Institute of Culinary Education in New York City, and the graduate program in Nutrition and Integrative Health at the Tai Sophia Institute.
Learn more at MyraKornfeld.com
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