Mussels Steamed in White Wine, Shallots and Parsley

What you need

• 2 kg (4 1/2 lb) fresh mussels
• 2 shallots, finely chopped
• 1 clove garlic, finely chopped
• 40 g (3 tbsp) butter
• 4 sprigs thyme
• 1 bay leaf
• 250 ml (1 cup) dry white wine
• 1 handful flat-leaf parsley, chopped
• black pepper, to taste
• crusty bread, for serving

Method

Restated from the original video

1. 1

   Rinse the mussels in several changes of cold water and scrub off any sand or barnacles.

2. 2

   Tug off the hairy beards.

3. 3

   Tap any open mussels on the counter. Throw away any that stay open, and any with cracked shells.

4. 4

   Melt half the butter in a large, wide pot with a lid over medium heat.

5. 5

   Add the shallots and garlic and soften without browning, 3-4 min.

6. 6

   Add the thyme, bay leaf and wine, bring to a boil and let it bubble for 1 min.

7. 7

   Tip in the mussels, cover tightly and steam over high heat, shaking the pot now and then, until the shells open, 4-6 min.

8. 8

   Lift the mussels into warm bowls with a slotted spoon. Discard any that have stayed shut.

9. 9

   Swirl the remaining butter, most of the parsley and plenty of black pepper into the broth.

10. 10

    Ladle the broth over the mussels, scatter over the rest of the parsley and serve with the bread.

Imported from finefoodsblog.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.