Mussels Steamed in White Wine and Thyme

posted: 06/30/10
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Mussels Steamed in White Wine and Thyme

Episode 85: Aleksandra's Menu


  • 1 tablespoon/15 ml olive oil
  • 6 pounds/2.8 kg fresh mussels, scrubbed and debearded
  • 3 shallots, finely chopped
  • 2 garlic cloves, minced
  • 2 sprigs of fresh thyme
  • 2 bay leaves
  • 3/4 cup/175 ml dry white wine
  • 2 tablespoons/about 5 g finely chopped fresh flat leaf parsley
  • 5 tablespoons/75 g butter, cut into small cubes
  • Salt and freshly ground black pepper
  • Additional finely chopped flat leaf parsley, for garnish
  • 1 French baguette, warmed and sliced


  1. Place a large, wide casserole pot or large frying pan with high sides over a high heat. Add the oil then the mussels, shallots, garlic, thyme and bay leaves and toss quickly.
  2. Add the wine, then cover and cook for about 3 minutes or until the mussels begin to open. Add 2 tablespoons/about 5 g of parsley and toss to combine.
  3. Place a large saucepan over a high heat and strain the liquid from the mussels through a colander and into the saucepan. Return the mussels to the large casserole pot, discarding any that have not opened. Cover and keep warm.
  4. Bring the mussel liquid to a boil over high heat and boil for 1 minute, then add the butter and whisk until the butter has melted. Season the butter sauce to taste with salt and pepper.
  5. Divide the mussels among 4 large serving bowls. Pour the butter sauce over the mussels, sprinkle with the additional chopped parsley, and serve immediately with the warm sliced baguette.
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