wholeliving

Mussels with Red Wine and Roasted Garlic

Mussels take on a lusty new accent when steamed in fruity red wine infused with roasted garlic and thyme. A green salad and hunks of crusty bread complete this postcard from summer. Slurp these lean mollusks for an instant hit of protein, vitamin B12, and omega-3s.
Whole Living, April 2012
  • Yield Serves 4
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Ingredients

  • 1 head garlic
  • Extra-virgin olive oil, for drizzling
  • 4 tablespoons butter
  • 4 sprigs fresh thyme
  • 2 cups fruity red wine, such as Gamay or Barbera
  • Coarse salt
  • 4 pounds fresh mussels, scrubbed thoroughly
  • 1/2 cup fresh flat-leaf parsley leaves, chopped

Directions

  1. Heat oven to 375 degrees. On parchment-lined foil, drizzle garlic with oil; tightly seal. Bake until tender, about 1 hour. Once cool, remove cloves from papery skin and set aside.

  2. In a large pot, heat 1 tablespoon butter over medium heat; add thyme and roasted garlic cloves. Cook 1 to 2 minutes, then add wine and season with salt. Bring to a boil, add mussels, and reduce heat to medium. Cook, covered and undisturbed, until shells have opened, 6 to 8 minutes.

  3. Stir mussels and, with a slotted spoon, transfer to a warm serving bowl. (Discard unopened shells.) Return broth to a boil and reduce by half. Whisk in remaining 3 tablespoons butter and parsley. Ladle sauce over mussels and serve immediately.

Cook's Note

Mussels take on a lusty new accent when steamed in fruity red wine infused with roasted garlic and thyme. A green salad and hunks of crusty bread complete this postcard from summer.

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