Mussels In Red Verjus

• 16 unpeeled garlic cloves
• 3 tablespoons butter or olive oil
• 2 pounds mussels
• 1/4 cup minced shallots
• 4 teaspoons chopped fresh thyme leaves
• About 1/2 teaspoon salt
• 1 cup red verjus
• 2 tablespoons chopped parsley
• Fresh-ground pepper

1. Wrap garlic cloves with 1 tablespoon of the butter loosely in foil; fold edges to seal. Bake in a 400u0b0 oven until soft when pressed, 30 to 40 minutes.
2. Meanwhile, scrub and pull beards off mussels.
3. In a 4- to 5-quart pan over medium heat, combine remaining 2 tablespoons butter, thyme leaves, and 1/2 teaspoon salt. Squeeze soft garlic cloves from peels into pan. Stir until shallots are limp, 3 minutes.
4. Increase heat to high and add verjus; when boiling, add mussels, cover, and cook until shells have opened 2 to 3 minutes.
5. Sprinkle with parsley, pepper, and more salt to taste. Spoon mussels and liquid into wide, shallow bowls.

garlic, butter, mussels, shallots, thyme, salt, red verjus, parsley, freshground pepper

Taken from www.myrecipes.com/recipe/mussels-red-verjus (may not work)