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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This was the best mussle recipe that I have tried. Not restaurant quality, but nice. I would definitely make this again. (I used 1/3 cup wine, 1/3 cup lemon juice, almost 1-1/2 of the other ingredients, and almost 4 lbs. of mussles. I skipped the parsley as my husband doesn't like it much and skipped the shallots as I did not have them. My husband ate more than 3 lbs. of mussles over wheat pasta with wheat artisan bread. I ate about 20 mussles with the sauce and a couple of pieces of the bread. There is plenty of sauce left over in the fridge that we may actually eat tomorrow.)
More wine would most likely add a bit more flavor. The herbs and wine soaked into the onion strips is really nice. The thyme, bay leaf, and lemon juice are the special extra flavors in this recipe. I highly recommend trying this one.
Made these the other night for a dinner party. Followed the directions exactly except used ~2 lbs of mussels and they turned out perfect. Wonderful flavor without overpowering the taste of the mussels. Will definitely make again.
I was not that impressed by this recipe, butI didn't do it exactly how they directed. There didn't seem to be enough liquid so I added extra wine, but it still didn't taste "wine-y" enough. Might cook again, but will follow timing and amounts exactly.