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Mussels in White Wine Sauce

Recipe by Myra Kornfeld
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
Yield: Serves 2
Total Time: 20 min
Prep: 10 min
Cook: 10 min
Additional:
Ingredients
/product/live-pacific-blue-mussels-5lb-bag
1/4 cup minced shallots
1 tablespoon minced garlic
1 tablespoon finely chopped fresh thyme
2 tablespoons finely chopped fresh parsley
1 tablespoon finely fresh oregano, optional
2 tablespoons unsalted butter
Preparation
1.  Put the wine, shallots and garlic in a large straight-sided skillet with a lid. Cover and cook on high heat for 2 minutes.
2.  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.
3.  Transfer the mussels to pasta plates or soup bowls. Let the sauce reduce and concentrate for a minute.
4.  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.
About Myra Kornfeld
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