Steamed Mussels with Leeks, Garlic, Thyme, White Wine, and Butter (Tyler Florence) |
|
 |
Prep Time: 15 Minutes Cook Time: 17 Minutes |
Ready In: 32 Minutes Servings: 4 |
|
Ingredients:
3 pounds mussels |
extra-virgin olive oil |
3 tablespoons butter |
2 leeks, white parts only, finely chopped |
4 garlic cloves, minced |
1/4 bunch fresh thyme |
1 cup white wine |
1/4 cup chopped fresh flat-leaf parsley |
Directions:
1. Rinse the mussels under cold running water while scrubbing with a vegetable brush. Remove the stringy mussel beards with your thumb and index finger as you wash them. Discard any mussels with broken shells.
2. Heat 1 tablespoon olive oil and 1 tablespoon butter in a large pot over medium heat. Add the leeks, garlic, and thyme and cook until the vegetables cook down to a pulp, about 5 minutes. Add the mussels and give everything a good toss. Add the white wine. Cover and steam over medium-high heat for 10 minutes, until the mussels open. Stir occasionally so that all the mussels are in contact with the heat. Add the remaining 2 tablespoons butter and a drizzle of olive oil to the sauce remaining in the pot and swirl to incorporate. Season with salt and pepper. Sprinkle with the parsley and serve immediately.
|
|