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RECIPE OF THE WEEK
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Steamed Mussels
4 pounds fresh mussels
2 shallots, peeled and sliced
6-8 whole sprigs fresh thyme
1 cup parsley leaves
2 cups white wine
6-8 Tbs butter
4-6 bay leaves
2 Tbs whole black peppercorns
Add the mussels and the shallots to a large pan. Add butter, white wine, fresh thyme, fresh parsley, bay leaves and whole black peppercorns.Cover the whole thing with a lid and turn the heat on high. Mussels will take about 7 or 8 minutes to open and they should be served immediately. Pour the broth over the top and serve with slices of bread to soak up the broth
Serves 4
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