Name: White Wine Mussels
Ingredients: 3 pounds mussels, scrubbed; 4 Tbsp Butter (+ extra for buttering baguette slices); 3 green onions, finely sliced; 6 garlic cloves, minced; 6 sprigs of thyme; 1 1/4 cup dry white wine; 1 /1/2 cups heavy cream; 1/3 cup fresh Italian parsley, chopped; Kosher salt and pepper to taste

Description

This seafood dish is such a quick and easy meal that I know a lot of people can be intimidated by actually making themselves at home. Fear not, this recipe is easy AND delicious.

Ingredients

Scale

3 pounds mussels, scrubbed
4 Tbsp Butter (+ extra for buttering baguette slices)
3 green onions, finely sliced
6 garlic cloves, minced
6 sprigs of thyme
1 1/4 cup dry white wine
1 /1/2 cups heavy cream
1/3 cup fresh Italian parsley, chopped
Kosher salt and pepper to taste

Instructions

To begin, wash mussels under cold water. Toss the ones that remain open into the trash.
In a large pot (or dutch oven) heat the butter over medium heat until melted, then increase heat to high, adding green onions, garlic and thyme. Sautee for 1 to 2 minutes.
Add mussels to the butter mixture and cover, steaming for 6-8 minutes or until mussels open.
Remove thyme sprigs and pour in the cream, white wine, parsley, salt and pepper. Mix all ingredients together gently.
Slice the baguette and top with a small amount of butter. Arrange bread on a pan and bake at 375 on the top rack for 5 minutes or until bread is lightly browned. Enjoy the browned bread with the mussels.