Mussels Steamed in Wine
- 2 1/2 lb. mussels
- 1 Tbs. unsalted butter
- 1 Tbs. extra-virgin olive oil
- 1/2 yellow onion, chopped
- 1 cup dry white wine or red wine
- 1 tsp. fresh thyme leaves
- 3 garlic cloves, finely chopped
To make the broth, in a large soup pot over medium-high heat, melt the butter with the olive oil. When the butter foams, add the onion and sauté until translucent, 2 to 3 minutes. Add the mussels, discarding any that fail to close to the touch. Add the wine, thyme and garlic. Reduce the heat to low, cover and cook just until the mussels open, 10 to 12 minutes.
Ladle the mussels along with some broth into individual bowls, discarding any mussels that failed to open. Serve immediately. Serves 4.
Adapted from Williams-Sonoma Essentials of French Cooking, by Georgeanne Brennan & Sarah Putnam Clegg (Oxmoor House, 2009).