My husband loves mussels and we are always looking for a broth that he is excited about and not just “ok” with. I finally found this recipe for mussels in white wine, based on an Ina Garten one, that he loves and has enough broth to dip bread in, a must on my husband’s check list of approved recipes.
Mussels in White Wine
3 pounds mussels, debearded and scrubbed
2 T. unsalted butter
2 T. olive oil
1 c. chopped shallots, about 4-5 large ones
1 1/2 T. chopped garlic
14 oz can chopped tomatoes, drained
1/2 t. saffron threads
1/3 c. chopped flat leaf parsley
1 T. chopped fresh thyme leaves
1 1/2 c. white wine (I’ve used Chardonnay)
2 t. kosher salt
1 t. freshly ground pepper
In a large stock pot, heat the butter and the olive oil over medium heat. Add the shallots and cook for 3 minutes. Add the garlic and cook for three minutes more. Add the tomatoes, saffron, parsley, thyme, wine, salt and pepper. Bring to a boil.
Add the mussels, stir, cover with lid and cook over medium heat for 8 – 10 minutes or until all the mussels are open. Discard any unopened ones. While the mussels are steaming, shake the pot a few times so mussels don’t burn on the bottom. Pour the mussels in a large bowl and serve hot.