We all have spring fever and are spending as many hours in the garden as possible. This is the time of year when I look for quick and easy recipes. I’ve been preparing this dish for as long as I can remember and it’s super easy and delicious; especially at this time of year when the mussels are small and tender and the herbs are super fresh. 35 mussels seem like a lot for two people, but they are very inexpensive (around $5.00) and I dare you to leave any on the plate.
Give it a try and let me know what you think.
Mussels in Fragrant Broth
½ cup finely chopped Shallots 1 cup Seafood Stock
2 cloves sliced Garlic ½ cup Cream
8 Thyme sprigs 1 Tblsp. chopped Cilantro
2 Bay Leaves 1 Tblsp. chopped Lemon Balm
1 cup White Wine 1 tsp. chopped Lemon Verbena
Scrub mussels and remove the beard if present. Keep on ice in the refrigerator until needed.
Sauté the shallots in 1 Tblsp of olive oil over medium heat until slightly soft (about 5 minutes).
Add the garlic, thyme, bay leaves, wine, seafood stock and cream and bring to a boil. Reduce heat slightly and simmer until reduced to 1 cup (about 5-7 minutes).
Stir in herbs and mussels. Cover the pan and simmer until all the mussels open (7-10 minutes for regular size or 5-7 minutes for small mussels).
Divide mussels between two shallow soup bowls and pour the broth over the mussels.
Garnish with additional cilantro and add a squeeze of lemon if desired
Serve with crusty bread that has been toasted and rubbed with a garlic clove.