Steamed Mussels with Lemon & Wine


2 tsp olive oil 

2 shallots, peeled and finely chopped 

1½ tsp fresh thyme leaves 

1 garlic clove, minced 

1 bay leaf 

¼ cup dry white wine 

1¾ lb small mussels, scrubbed and debearded 

¼ cup fresh lemon juice 

⅛ tsp salt 

⅛ tsp pepper 

2 Tbsp fresh parsley, finely chopped 

Preparation:   Serves 4 

Heat oil in a large nonstick skillet over medium heat. Add shallots, thyme, garlic and bay leaf; sauté 2 minutes. Reduce heat to low; cover and cook 10 minutes. Add wine; cook, uncovered, over medium-high heat 2 minutes or until liquid almost evaporates. Add mussels, lemon juice, salt and pepper. Cover and cook 3 minutes or until the mussels open; discard any unopened shells and bay leaf.

Serve with pan juices; sprinkle with parsley. 

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