Author: The American Culinary Federation
This recipe substitutes a buttery olive oil for butter, which reduces the calories and saturated fat but retains the flavor.
4 pounds, Mussels – cleaned and debearded
4 tablespoons, il Fustino buttery extra virgin olive oil (preferably late harvest Mission)
5 ounces, Shallots or Onions – minced
4 fluid ounces, Dry white wine
1/4 teaspoon, Black pepper – freshly ground
2 each, Thyme sprig
1/4 teaspoon, Salt
3 tablespoons, Parsley – chopped
- Wash and debeard the mussels.
- Heat olive oil in a large heavy skillet or saucepan over medium-high heat. Add the shallots and cook until soft and translucent, about 1 to 2 minutes.
- Add the wine, a sprinkling of the pepper, and the thyme. Allow the mixture to simmer 2 to 3 minutes. Add the mussels, cover and cook over high heat, shaking the pan often so that all of the mussels open up at about the same time, about 2 to 3 minutes. Take off the cover, remove the mussels as they open, and place them on a warmed serving platter. When all of the mussels have opened, strain the cooking broth through a fine sieve into a clean saucepan. Bring the liquid to a boil and cook briefly over high heat, about 1 minute, or until slightly syrupy.
- Adjust the seasoning, if necessary. Pour the sauce over the mussels, sprinkle with the chopped parsley, and serve hot.