Provided by Mel & Sheryl London
A simple, classic Bistro recipe, usually served with prommes frites (French fries) and eaten with mad abandon!
- 4 tablespoons butter
- 4 tablespoons olive oil
- ¼ lb shallots, peeled and coarsely chopped (about ¾ cup)
- 6 sprigs fresh thyme, tied w/ string
- 2 cups dry white wine
- 4 pounds mussels, scrubbed and de-bearded
- Freshly ground pepper and salt to taste
- 1/3 cup chopped parsley
Use a large, 12 inch sauté pan with a tight fitting lid. Add the butter and olive oil and cook over medium heat until the butter melts. Add the shallots and sauté, stirring occasionally, for 3 to 4 minutes. Add the thyme and white wine, cover the pan and bring to a boil. Pour all of the contents of the pan into a bowl. Set aside.
Add the mussels to the skillet and pour the reserved shallots, wine and thyme over the mussels. Season with black pepper and go lightly with the salt (mussels are briny). Sprinkle with 2 tablespoons of the chopped parsley. Cover the pan and raise the heat to high. Cook for about 5 to 6 minutes, sliding the pan over the heat once or twice until all the mussels are opened. Discard any that have not opened. Remove the thyme and discard. Sprinkle with the remaining parsley and ladle the mussels into deep bowls along with the broth.
MEL & SHERYL LONDON are the authors of eleven cookbooks, including “A Seafood Celebration” and “The Fish Lovers” Cookbook.” They are winners of the James Beard Award and the Tastemaker Award and were finalists for the IACP Cookbook Award for “The Gourmet Garage Cookbook.” They have been loyal and loving customers of The Lobster Place since the company first opened its doors in Chelsea Market.