Inspired by our upcoming Escape To Napa Valley, California, The Single Gourmet Online once again provides us with a simple, delicious and healthy dish, perfect for one! This classic French dish is full of flavor, especially when you use some of the best California ingredients- a good Napa Valley white wine and some delicious San Francisco sourdough bread for dipping!
Ingredients (serves 1):
1 tablespoon unsalted butter
1/2 shallot, thinly sliced
1 clove garlic, sliced
3/4 pound mussels, well-rinsed & beards removed
1/2 cup white wine
Juice of 1 lemon
1-2 sprigs fresh thyme
1 bay leaf
Salt- to taste
Freshly ground black pepper – to taste
1 tablespoon flat-leaf parsley
Sourdough bread for serving
Directions:
- In a large pot, melt butter over medium heat. Add shallots & cook for 4-5 minutes or until translucent. Add garlic & cook for another 1-2 minutes.
- Add mussels & increase heat to high.
- When mussels start to open, add wine, lemon juice, thyme & bay leaf. Season with salt & pepper & bring to a boil.
- Cover & cook until all muscles open up, about 7-10 minutes.
- Take mussels off heat & discard and unopened ones. Remove stems from thyme & stir in fresh parsley.
- Serve warm with crusty sourdough bread for dipping.
- Enjoy!
Photo by: James Padilla
