|Maine Mussels in White Wine & Garden Herb Broth|
2 Tbsp olive oil
2 Tbsp unsalted butter
3 garlic cloves, smashed and chopped (about 1 Tbsp)
About 1 1/2 Tbsp chopped shallot (1 large or 2 small shallots)
2 Tbsp chopped tomato
1/4 cup white wine
2 lbs Maine mussels (or another type of mussels)
A few sprigs of fresh thyme
2 Tbsp chopped fresh Chinese chives, optional
1) Heat a large pot or wok over medium high heat. Once hot add oil and butter.
2) Once the butter melts add garlic and shallot. Saute about 2 minutes or until the shallot is soft.
3) Add tomato and saute about a minute.
4) Add wine, mussels and thyme. Increase heat until the liquid starts to boil then turn heat down slightly. Cook until the mussels start to open up (approximately 5-6 minutes). Occasionally either take a wooden spoon to stir the mussels or take the whole pot and shuffle/toss the entire contents a few times to help cook evenly. May partially cover the pot or wok to help cook the mussels faster. Add chives about a minute before done and give the pot a good shuffle/toss to blend everything and remove from heat.
*My mother likes to add a drizzle of fish sauce at the end of cooking time. However, I prefer no salt or fish sauce since these mussels release their salty juice.
|fresh Maine mussels|
|photo taken in Newmarket, New Hampshire (2015)|