Mussels with Garlic & Herb Butter
By Published:
- Yield: 2 Servings
Ingredients
- For the Mussels:
- 1 pound mussels
- 1 1/2 tablespoons finely chopped shallots
- 1/2 cup white wine
- 1 tablespoon butter
- 1 tablespoon finely chopped parsley
- 2 sprigs fresh thyme
- sea salt
- freshly ground pepper
- For the Garlic & Herb Butter
- 1/2 pound lightly salted butter
- 1 tablespoon finely chopped parsley
- 1/2 teaspoon fennel seed
- 1 teaspoon lemon juice
- 1 drop Tobasco sauce
- 1/2 teaspoon Worcestershire sauce
- 1/2 teaspoon freshly ground pepper
- 1/2 teaspoon salt
- 1/2 teaspoon finely chopped shallots
- 1/2 teaspoon finely chopped garlic
Instructions
- To Cook the Mussels:
Clean the mussels individually under cold running water, scraping off any clinging barnacles or "beards". Discard any half-open shells or any unusually heavy ones, indicating internal grit. Wash in several changes of cold water, lifting out of the water so the sand stays in the bowl.
- Place the shallots, wine, butter, chopped parsley, sprigs of thyme, pinch of salt, and about 3 turns of the pepper mill in a medium saucepan. Bring to a boil over high heat. Reduce and simmer for 3 - 4 minutes.
- Add the mussels and turn up the flame to high. Bring to a boil, cover, and allow to cook for about 4 minutes or until all the mussels are open. Shake the pan of mussels once or twice while cooking.
- Remove mussels from the saucepan with the aid of a slotted spoon and let cool. Mussels can be cooked ahead of time, then set aside.
- To Prepare the Garlic & Herb Butter:
Soften the butter at room temperature for 1 hour. Whip the butter and all the other ingredients together with an electric mixer or food processor, or with a wire whisk. Cover and refrigerate until ready to use.
- To Serve the Mussels:
Butter a flameproof dish, just large enough to accommodate the mussels in a single layer. Dot each mussel with the garlic & herb butter and place under the broiler until the butter melts. Serve at once with a French baguette.
- Course: Appetizer
