VINTAGE BISTRO MUSSELS
- Good-tasting extra-virgin olive oil
- 4 large shallots, fine chopped
- 2 sprigs fresh thyme
- Salt and fresh-ground black pepper
- 1 small garlic clove, minced
- â…” cup dry white wine
- 1 cup water
- 4 pounds mussels, well rinsed and debearded
- 1 light-packed tablespoon fresh parsley leaves, minced
Instructions:
Some dishes taste so good generation after generation that it’s a sin to fool with them.
- Lightly film a 6-quart pot with olive oil. Set it over medium-high heat and stir in the shallots, thyme, and a light sprinkling of salt and pepper. Reduce the heat to medium low, cover the pot, and steam the shallots for 4 to 5 minutes, or until they’re soft and clear. Don’t let them brown.
- Return the heat to medium high. Stir in the garlic and wine. Boil the wine until two thirds of it has evaporated. Pour in the water, bring it to a simmer, and add the mussels. Cover the pot, turn the heat down to medium, and cook them for 5 minutes.
- Once the shells open an inch, the mussels are ready. Using tongs, immediately lift them out and transfer them to soup bowls. Continue cooking any not fully opened mussels for another 2 minutes. At this point, discard any unopened ones. Pile the remaining mussels in the soup bowls, pour in their cooking liquid, sprinkle them with the parsley, and enjoy.