- Skill Level: Easy
- Cost: Moderate
- Favorited: 1 Time
Can be made ahead of time.
1. Heat the oil in a large pot over medium heat. Add the shallots, garlic, peppercorns, parsley, thyme, and bay leaf and Sauté until the shallots and garlic are softened but not browned, about 1½ minutes.
2. Stir in the wine. Add the mussels, cover the pot, and cook, stirring once or twice, until all the mussels are open, 2 to 6 minutes. Remove from the heat and strain through a colander.
3. Store, tightly covered, in the refrigerator for up to 3 days, or in the freezer for up to 2 months. Pick the mussels from their shells and save for another use.
Nutritional information is based on 3 servings.
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