Name: Steamed mussels with white wine, garlic and thyme
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 2 servings
Cuisine: Boil
Ingredients: 1 cup wine dry white; 450 - 500 g mussels; 2 garlic cloves, crushed; 4 Tbs butter; 1 tsp fresh parsley chopped; 1 Tbs fresh thyme chopped; bread crusty bread, to serve

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Ingredients (7)

1 cup	wine — dry white
450 - 500 g	mussels
2	garlic — cloves, crushed
4 Tbs	butter
1 tsp	fresh parsley — chopped
1 Tbs	fresh thyme — chopped
	bread — crusty bread, to serve

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Method:

Pour the wine into a large pot and bring it to the boil.

Add the mussels and garlic and cover the pot, allowing it to steam for a few minutes until the shells open. Remove the lid and add the butter and herbs and let the sauce reduce and thicken a little.

Tip into a large bowl and pour over the sauce.

Serve with fresh crusty bread.

This is a recipe extract from Sam Linsell’s cookbook, Drizzle and Dip.