After adding the mussels, don't remove the lid until the minimum amount of cooking time has elapsed.
2 teaspoons olive oil
2 1/4 cups vertically sliced onion (1 medium)
2 tablespoons finely chopped shallots
1 1/2 teaspoons chopped fresh thyme
1 garlic clove, minced
1 bay leaf
1/4 cup dry white wine
1 3/4 pounds small mussels, scrubbed and debearded
1/4 cup fresh lemon juice
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
2 tablespoons finely chopped fresh parsley
How to Make It
Heat oil in a large nonstick skillet over medium heat. Add onion, shallots, thyme, garlic, and bay leaf; sauté 2 minutes. Reduce heat to low; cover and cook 10 minutes. Add wine; uncover and cook over medium-high heat 2 minutes or until liquid almost evaporates. Add mussels, juice, salt, and pepper. Cover and cook 3 minutes or until the mussels open; discard any unopened shells and bay leaf. Serve with pan juices; sprinkle with parsley.
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