Mussels with White Wine and Fresh Thyme
(serves four)
3 tbsps olive oil
1 kilo mussels, cleaned
4 cloves garlic, chopped fine
3 shallots, chopped fine
1 tbsp fresh thyme (chopped without stems)
6 Thai fresh green peppercorns, chopped (from Spice Shop in Notting Hill)
2 cups white wine
2 cups chicken stock
handful cherry or other small tomatoes, cut in half
2 tbsps butter
Saute garlic, shallots, thyme and peppercorns in olive oil, then add white wine and stock. Bring to a boil, add mussels, cover and steam for 8 minutes. Discard any that did not open, and lift good mussels into a large bowl with slotted spoon, bring wine sauce to a boil again and simmer a bit to reduce. Add tomatoes and whisk in butter. At the last minute, run your whisk through sauce and pick up tomato skins and discard. Pour over mussels and serve with warm bread and goats cheese.
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