Mussels in Red Verjus
How to Make It
Step 1
1
Wrap garlic cloves with 1 tablespoon of the butter loosely in foil; fold edges to seal. Bake in a 400º oven until soft when pressed, 30 to 40 minutes.
Step 2
2
Meanwhile, scrub and pull beards off mussels.
Step 3
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.
Step 4
4
Increase heat to high and add verjus; when boiling, add mussels, cover, and cook until shells have opened 2 to 3 minutes.
Step 5
5
Sprinkle with parsley, pepper, and more salt to taste. Spoon mussels and liquid into wide, shallow bowls.
Ingredients
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
Directions
Step 1
1
Wrap garlic cloves with 1 tablespoon of the butter loosely in foil; fold edges to seal. Bake in a 400º oven until soft when pressed, 30 to 40 minutes.
Step 2
2
Meanwhile, scrub and pull beards off mussels.
Step 3
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.
Step 4
4
Increase heat to high and add verjus; when boiling, add mussels, cover, and cook until shells have opened 2 to 3 minutes.
Step 5
5
Sprinkle with parsley, pepper, and more salt to taste. Spoon mussels and liquid into wide, shallow bowls.
