Mussels in Shallot Butter Broth
Mussels simmer in a rich shallot and cream broth in a cast iron pot until they burst open, tender and ready for dipping with warm bread.
This one leans richer than a straight wine broth by finishing with a splash of cream right at the end. Thyme sprigs steep in the butter early so their flavor spreads through the whole pot. Serve straight from the cast iron dish it was cooked in for the full effect.
Ingredients
Method
Tap a number to mark a step doneMelt the butter in a cast iron pot over medium heat and add the shallot and thyme sprigs.
Cook for about 4 minutes, stirring occasionally, until the shallot turns soft, translucent, and fragrant throughout the pot.
Add the minced garlic and cook for 1 more minute, stirring constantly, until it turns fragrant but not browned at all.
Pour in the dry white wine, raise the heat slightly, and let it simmer uncovered for about 2 full minutes.
Add the mussels, cover the pot, and steam for 5 to 6 minutes until the shells open wide.
Discard any mussels that remain tightly closed after cooking and remove the softened thyme sprigs from the pot.
Stir in the heavy cream and black pepper, letting the broth warm through gently for about 1 full minute.
Scatter the chopped fresh parsley over the top and serve the mussels directly from the warm cast iron pot.
Kitchen note
Buy mussels the day you plan to cook them and store them loosely covered on ice in the refrigerator, never sealed in plastic, so they can keep breathing until you are ready.
