This is a dish that I absolutely love. It reminds me of restaurant food, but it’s so quick, easy, and inexpensive to make at home.
1 750 ml bottle of white wine (I like Sauvignon Blanc.)
4 tablespoons butter
¼ teaspoon dried thyme
4 cloves garlic, minced
2 pounds mussels
1 tablespoon minced parsley
Combine the wine, butter, thyme, and garlic in a large pot. Add 750 ml of water. (After you pour the wine into the pot, fill the bottle with water and add to the pot.) Bring this stock up to a boil over high heat. Once it starts boiling, lower the heat to low and let the stock simmer for at least 15 minutes. You can let it simmer for hours, if you would like to.
While the stock is simmering, clean the mussels. Rinse the mussels in cold running water and remove any beards. Discard any mussels that are open and don’t close when you tap on them. Refrigerate if not using immediately.
When you are ready to eat, raise the temperature on the stock to medium and bring the stock up to a boil. Add the mussels. Gently stir occasionally. The mussels are done when they open; this only takes a few minutes.
Garnish with the parsley.
2-3 servings