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Mussels in Red Verjus

Yield Makes 2 servings


  • 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

How to Make It

  1. Wrap garlic cloves with 1 tablespoon of the butter loosely in foil; fold edges to seal. Bake in a 400º 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.