One of my favorite recipes for the long family weekends are luxury served Mussels. I love Italian food! Mussels quickly stewed in white wine, with butter, garlic and onions with thyme. Yummy! The best are fresh mussels. Make sure that they are closed. If they are opened, it often means that they are not alive and you should discard them. The best way to check that is to tap the single mussels by the table. If the mussel will get closed, it means that it is alive and ready to be eaten. If it won't close, it should be discarded.
• 1 kg mussels - scrubbed, debearded, and cleansed of sand
• 1/2 onion
• 2 garlic cloves, minced
• 1/2 small bunch of parsley
• 5 g of butter
• 2 tablespoons olive oil
• 2 tablespoons fresh lemon juice
• 100 ml dry white wine
• fresh ground pepper
• optionally kosher salt or sea salt
• 1/2 thyme sprigs
1. Scrub the mussels, debeard mussels (scrape growths from the shells) and cleanse of sand. Thoroughly rinse them under cold running water and dry. During the cleaning, do not soak mussels in water, because they might get opened.
2. Peel and finely chop the onion. Wash the parsley, dry and chop the leaves.
3. In a saucepan melt the butter and oliv oil over medium heat, saute onion and garlic until the onion is wilted.
4. Pour the white wine, add the parsley (leave some for decoration) and thyme, increase heat and bring to a boil. 5. Add mussels and cook covered for 5 - 6 minutes on a high heat until the mussels have opened. During the cooking shake the saucepan often and stir mussels once to be cooked evenly.
5. Remove from the heat, discard mussels that didn't open.
6. Sprinkle with remaining parsley and thyme and serve immediately.
Bon appetit & have a wonderful weekend!