Steamed Mussels in White Wine, Garlic, Butter and Herbs

• 3 pounds Mussels, Scrubbed
• 13 cups Flour
• 2 Tablespoons Butter
• 2 Tablespoons Olive Oil
• 1 cup Chopped Shallots
• 6 cloves Garlic, Chopped
• 1 cup White Wine
• 13 cups Chopped Fresh Parsley
• 1/4 cups Chopped Fresh Thyme
• 2 teaspoons Kosher Salt
• 1 teaspoon Black Pepper
• 1 loaf Crusty Bread, For Dipping

1. This is easier than youd think.
2. I have Ina Garten to thank for the tips and inspiration for this version.
3. The trick is to start with really fresh mussels.
4. 1.
5. Rinse the mussels in cold water, then put them in a large bowl with 2 quarts cold water and stir in the flour.
6. Mix it around a few times and soak for 30 minutes.
7. This cleans the mussels and loosens any sand.
8. Drain them, rinse again, then remove the beards.
9. Remember, discard any whose shells arent tightly shut.
10. You can try tapping them to see if they closeif not you should throw them away.
11. 2.
12. Heat the butter and olive oil over medium heat in a large non-aluminum pot.
13. Add the shallots and cook for 5 minutes.
14. Be careful not to burn them.
15. Add the garlic and cook 3 minutes.
16. Add the wine, herbs, salt and pepper.
17. Bring to a boil.
18. 3.
19. Add the mussels into the pot, stir and cover the pot.
20. Reduce the heat to medium.
21. Remember youre steaming, not boiling them.
22. Cook over medium heat for 8-10 minutes until theyve all opened.
23. Discard any that dont open.
24. Occasionally shake the pot with the lid on to make sure they dont burn on the bottom.
25. 4.
26. Pour the mussels and all the sauce into a large bowl and serve with the warm bread for dipping.

mussels, flour, butter, olive oil, shallots, garlic, white wine, parsley, fresh thyme, kosher salt, black pepper, crusty bread

Taken from tastykitchen.com/recipes/main-courses/steamed-mussels-in-white-wine-garlic-butter-and-herbs/ (may not work)