White wine mussels with fresh thyme.

It's been a while since I last cooked mussels myself, we usually order them in batches whenever we dine out, but it is really so easy to make and the recipe I used is just brilliant. It uses the right amount of ingredients you need to get all the flavor and unique taste of mussels.

I used white wine instead of vermouth and fresh thyme instead of fresh tarragon and here it is-also you can double the portions or adjust to your tastes..

White wine mussels with fresh thyme
(adapted from here)

1 pound mussels
1 tbs unsalted butter
about half onion, minced
1/4 to 1/2 cup white wine
fresh thyme

After you have cleaned, removed beard, discarded any chipped shells, or those not completely shut, cook the mussels in a medium pot along with the butter, onion and white wine which have been previously boiled. Cover the pot and steam them over high heat until they open. It can take from 3 to 6 minutes. You can shake them around a bit, to make sure they are getting equal access to the wine and heat. Once the mussels have swung open (discard any that have not), transfer them to a bowl with a slotted spoon. Turn the heat all the way up, and boil the cooking broth for 1 minute, then ladle this over the mussels. Garnish with some fresh thyme and eat immediately. :)

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