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Mussels in white wine

Name: Mussels in white wine
Total time: 40 min
Yield: serves 4
Ingredients: 2 kg Mussels; 2 Shallot; 2 gousses Garlic; 25 cl White wine; 2 branches Thyme; 40 g Butter; 1 bouquet Parsley

Preparation time: 40 min
Servings: serves 4

Ingredients

serves 4

Mussels — to buy2 kg
Shallot — to buy2
Garlic — to buy2 gousses
White wine — to buy25 cl
Thyme — to buy2 branches
Butter — to buy40 g
Parsley — to buy1 bouquet

Preparation

Sort the mussels, discard any that stay open after a light tap, then scrub and debeard them under cold running water.
Sweat the shallot and garlic in a large pot with a little butter, without coloring.
Add the white wine and thyme, bring to a boil.
Add the mussels, cover and cook for 6 to 8 minutes, shaking the pot once halfway through, until all the mussels have opened. Discard any that stay closed.
Remove the mussels with a slotted spoon and keep them warm.
Reduce the cooking liquid for 2 minutes over high heat to concentrate the flavors, then whisk in a knob of butter to lightly bind the sauce.
Pour the sauce over the mussels, sprinkle with chopped parsley and serve immediately with toasted bread for dipping.