Oven-Steamed Mussels | America's Test Kitchen
Steamed mussels are quick and easy, with their own built-in, briny-sweet broth. So what’s the problem? Their stubborn refusal to cook at the same rate.
Ingredients
- 1 tablespoon extra-virgin olive oil
- 3 garlic cloves, minced
- Pinch red pepper flakes
- 1 cup dry white wine
- 3 sprigs fresh thyme
- 2 bay leaves
- 4 pounds mussels, scrubbed and debearded
- 1/4 teaspoon salt
- 2 tablespoons unsalted butter, cut into 4 pieces
- 2 tablespoons minced fresh parsley
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