Ingredients:

  • 2 lbs Fresh Mussels, cleaned and de-bearded
  • 2 Tbsp Unsalted Butter
  • 1 Tbsp Olive Oil
  • 2/3 cup Shallots, finely chopped
  • 4 cloves Garlic, minced
  • 1.5 cups Dry White Wine (e.g., Sauvignon Blanc)
  • 1/2 cup Heavy Cream
  • 1/4 cup Fresh Parsley, chopped
  • 1 tsp Fresh Thyme leaves

Instructions:

  1. Soak the mussels in a large bowl of cold water for 15 minutes to encourage them to expel any sand or grit. Scrub the shells clean with a stiff brush. Remove the 'beard' (the stringy fiber) by pulling it sharply toward the hinged side of the mussel. Discard any mussels that remain open after being tapped.
  2. In a large, deep pot or Dutch oven, melt the unsalted butter and olive oil over medium heat. Add the chopped shallots and sauté for 3-5 minutes until they are soft and translucent. Add the minced garlic and sauté for 1 minute until fragrant.
  3. Pour in the dry white wine and bring the mixture to a rapid boil, scraping up any browned bits from the bottom of the pan. Add the cleaned mussels, cover immediately with a tight-fitting lid, and steam for 5-7 minutes. Shake the pot vigorously halfway through. Mussels are done when all shells have opened.
  4. Remove the pot from the heat. Stir in the heavy cream, fresh chopped parsley, and thyme leaves. Stir well to incorporate the rich broth. Serve immediately in deep bowls with plenty of the surrounding broth. Discard any mussels that failed to open during cooking.