- 3 pounds mussels
- Extra-virgin essential olive oil
- 3 tablespoons butter
- 2 leeks, white-colored parts only, finely chopped
- 4 garlic clove cloves, minced
- 1/4 bunch fresh thyme
- 1 cup white-colored wine
- 1/4 cup chopped fresh flat-leaf parsley
Rinse the mussels under cold flowing water while scrubbing having a vegetable brush. Take away the stringy mussel beards together with your thumb and pointer finger while you wash them. Discard any mussels with damaged shells.
Heat 1 tablespoon essential olive oil and 1 tablespoon butter inside a large pot over medium heat. Add some leeks. garlic clove, and thyme and prepare before the vegetables prepare lower to some pulp, about a few minutes. Add some mussels and provide everything a great toss. Add some white-colored wine. Cover and steam over medium-high temperature for ten minutes, before the mussels open. Stir from time to time to ensure that all of the mussels are in touch with heat. Add some remaining two tablespoons butter along with a drizzle of essential olive oil towards the sauce remaining who are holding cards and swirl to include. Season with pepper and salt. Sprinkle using the parsley and serve immediately.
Recipe thanks to Tyler Florence