Mussels in White Wine Sauce
For those of you wanting some protein and not interested in heavy cooking after a workout – this dish should be added to your lineup. This is one of the easiest recipes ever. It’s so easy even my caveman husband could cook it. ABC. Easy as 123.
Makes 4 servings
5 lbs live mussels
2 cups white wine
4 large shallots, finely chopped
5 cloves garlic, finely chopped
1 teaspoon salt
2 tablespoons flat leaf parsley
1 tablespoon thyme
Rinse mussels under cold water, scrubbing away dirt or strings (beard) on the mussels. Throw out any mussels that are cracked or broken.
In a large pot, combine the wine, shallots, garlic, salt, parsley and thyme on medium heat for five minutes until the shallots soften. Add mussels and cover the pot, increasing the heat to high. Mussels cook very quickly so after five minutes, they should be ready. You will see each of them open up with the mussel meat looking juicy and tender. Throw out any mussel that does not open up. Serve immediately and enjoy!