recipe image

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Erika Lapresto. Food Stylist: Simon Andrews. Prop Stylist: Allstar Turnbull

Now you can eat mussels whenever you want, not just on European vacations.

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Yields:

4

Prep Time:

0

hours

20

mins

Total Time:

0

hours

20

mins

1
tbsp.

olive oil

1


onion, sliced

2


sprigs fresh thyme

Pinch crushed red peppers flakes

4
lb.

cleaned mussels

1
c.

dry white wine

1/2
c.

low-sodium chicken broth

1/2
c.

fresh flat-leaf parsley, roughly chopped

Crusty bread, for serving

  1. Heat the oil in a large wide pot. Add the onion, garlic, thyme and crushed pepper for 3 minutes.
  2. Add the mussels and toss to coat. Add the wine and chicken broth and simmer, covered, for 3 minutes.

  3. Toss with the parsley and cook, covered until the mussels open, 1 to 2 minutes more. Serve with crusty bread.

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