Mediterranean Mussels with Thyme
Main Dishes | Mediterranean cuisine
⏳ Time
20 minutes
🥕 Ingredients
7
🍽️ Servings
2
Description
The secret to cooking good mussels is simple: you can use frozen mussels in their shells in their own juice. Mussels should be fresh. Mussels should never be overcooked. If you remove the mussels from the heat in time with this recipe, you will get onions and garlic al dente. That is, still crunchy and retaining a bit of sharpness.
Ingredients
- Pasta shells - 2 lbs
- Onion - 1 head
- Garlic - 4 cloves
- Dry White Wine - 8 fl oz
- Thyme - 4 sprigs
- Parsley - 4 tablespoons
- Salt - to taste
Step by Step guide
Step 1
If the mussels are frozen, thaw them on the top shelf of the refrigerator.
Step 2
Finely chop the onion and garlic.
Step 3
In a pot, add the mussels, onion, garlic, whole sprigs of thyme, pour in the glass of white wine and a glass of water.
Step 4
Place over medium heat, cover with a lid, and bring to a boil.
Step 5
As soon as it boils, turn off the heat, add the finely chopped parsley, and mix well; the mussels should open. Discard any mussels that do not open. Season with salt to taste.
Step 6
Using a slotted spoon, transfer the mussels to deep plates for serving and pour a ladle of broth into each plate, garnishing with sprigs of thyme.
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