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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
16 unpeeled garlic cloves |
3 tablespoons butter or olive oil |
2 pounds mussels |
1/4 cup minced shallots |
4 teaspoons chopped fresh thyme leaves |
about 1/2 teaspoon salt |
1 cup red verjus |
2 tablespoons chopped parsley |
fresh-ground pepper |
Directions:
1. Wrap garlic cloves with 1 tablespoon of the butter loosely in foil; fold edges to seal. Bake in a 400ยบ oven until soft when pressed, 30 to 40 minutes.
2. Meanwhile, scrub and pull beards off mussels.
3. In a 4- to 5-quart pan over medium heat, combine remaining 2 tablespoons butter, thyme leaves, and 1/2 teaspoon salt. Squeeze soft garlic cloves from peels into pan. Stir until shallots are limp, 3 minutes.
4. Increase heat to high and add verjus; when boiling, add mussels, cover, and cook until shells have opened 2 to 3 minutes.
5. Sprinkle with parsley, pepper, and more salt to taste. Spoon mussels and liquid into wide, shallow bowls.
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