Recipe courtesy of Emeril Lagasse
33 min
15 min
18 min
2 servings


  • 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


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.

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