Steamed Mussels with Wine and Herbs

Steamed Mussels with Wine and Herbs

Author: 
Chef Jim Coleman, Executive Chef at Normandy Farm
Prep Time: 
15 minutes
Yield: 
2 dozen
Ingredients: 

1/2 cup Riesling wine
2 shallots, minced
2 cloves garlic, minced
2 tablespoons Plugrá® European-Style Butter, unsalted
2 plum tomatoes, diced
2 scallions, chopped
1/2 teaspoon fresh thyme, chopped
1/2 teaspoon fresh basil, chopped
Juice of 1/2 lemon
1 bay leaf
Salt and pepper to taste
#4 mussels, scrubbed, beards removed

Directions: 

1. Bring all ingredients except the mussels to a boil in a large saucepan.
2. Add the mussels and reduce the heat until the mixture just simmers. Cover and cook for about 5 minutes or until the mussels open.
3. Discard any unopened mussels.
4. Serve in wide, deep bowl with sauce poured over the mussels.