Steamed Mussels in Garlicky Wine Broth
Steamed mussels in a buttery, garlicky wine broth make for a simple yet elegant dish. Don’t forget the crusty bread for soaking up the broth!
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Cooking tools:
- Roasting pan
- Oven
- Stove
- Aluminum foil
- Wooden spoon
- Dishtowel
- Colander
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Mixing bowl
- Spoon
- Bread knife
- Paper towel
- Serving bowl
Ingredients
- 3 tablespoons extra-virgin olive oil
- 4 large cloves garlic, (minced)
- Pinch crushed red pepper flakes
- 1½ cups dry white wine ((see note))
- 4 sprigs fresh thyme
- 2 bay leaves
- Brimming ¼ teaspoon salt
- 4 lb mussels, (scrubbed and debearded (see note))
- 5 tablespoons unsalted butter, (cut into 5 pieces)
- 3 tablespoons finely chopped fresh Italian parsley
- Crusty bread, (for serving)
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