Recipe courtesy of Emeril Lagasse
Print
Total:
33 min
Prep:
15 min
Cook:
18 min
Yield:
2 servings

Ingredients

  • 1 tablespoon olive oil
  • 1/4 cup shallots, minced
  • 3 tablespoons garlic, chopped
  • 2 bay leaves
  • 2 sprigs fresh thyme
  • 2 cups white wine
  • 1 stick butter, cut into cubes
  • 2 dozen live mussels, scrubbed and debearded
  • 3 tablespoons chopped parsley
  • Salt and pepper
  • Crusty bread

Directions

In a saute pan, heat the olive oil. When the oil is hot, saute the shallots and garlic. Add the bay leaves and thyme. Add the wine and butter. Bring up to a boil, reduce to a simmer. Add the mussels to the wine mixture and cover. Simmer the mussels for 5 to 8 minutes or until the shells open. Discard any shells that do not open. Stir in the parsley and season with salt and pepper. Divide the mussels between two bowls and serve with crusty bread.

Cooking Tips 3 Videos

Step-by-step photos

Eggs 101: Poached 01:24

These easy steps will have you poaching eggs to perfection in no time.

Similar Topics:

IDEAS YOU'LL LOVE

Mussels Meuniere with Frites

Recipe courtesy of Emeril Lagasse

Snapper Meuniere

Recipe courtesy of Emeril Lagasse

SOLE MEUNIERE

Mussels

Mussels

Recipe courtesy of The Brazen Head

Catfish a la Meuniere

Trout Amandine with Creole Meuniere Sauce

Recipe courtesy of Emeril Lagasse

Mussels "Luigi"

Emeril's Mussels

Recipe courtesy of Emeril Lagasse

On TV

So Much Pretty Food Here