How to make it

  • Set a large Dutch oven over medium heat and add the butter, shallots, garlic, bay leaf and thyme. Once the butter has begun to melt, stir and place the lid over the pan. Cook for 2 minutes, then add the mussels. Replace the cover and cook the mussels for 1 minute, or until they begin to open. Remove the lid and add the remaining ingredients, stir to combine, cover, and remove from the heat. Allow to sit for 2 to 3 minutes, or until all mussels are opened.
  • To serve, divide the mussels between four large soup bowls and pour the cooking juices over the mussels. Garnish with additional fresh herbs and serve with grilled bread.

Reviews & Comments 1

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    " It was excellent "
    tablescape ate it and said...
    Lucky boy friend's mother. And she, my dear, is very lucky to know you. Thanks for the recipe. Looks wonderful.
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