Ingredients

The following ingredients have 4 Servings
  • 2 tablespoons unsalted butter
  • 1 shallot, minced
  • 2 garlic cloves, thinly sliced
  • 3 sprigs thyme
  • ⅔ cup white wine
  • 1 lemon, juiced
  • 1 ½ cups fish stock (or 1 cup clam juice and ½ cup water)
  • 2 pounds black mussels, scrubbed clean and beards removed
  • 1 cup grape tomatoes, halved
  • 2 tablespoons minced Italian parsley
  • 2 teaspoons minced tarragon
  • zest of 1 lemon
  • salt and pepper to taste
  • 1 crusty baguette

Instruction

  • Place a large skillet over medium-high heat and melt butter. Sauté shallot, garlic and thyme for 4 to 5 minutes or until translucent and fragrant.
  • Reduce mixture with wine and lemon juice and continue to cook until most of the liquid has evaporated.
  • Add stock (or clam juice and water combination) and bring mixture to a boil. Add mussels and cover for 4 to 5 minutes. Uncover, add tomatoes, parsley and tarragon and re-cover for an additional 3 to 4 minutes or until mussels just open. Lightly season mixture with salt and pepper and finish with fresh lemon zest. Serve immediately with a warmed, crusty baguette.