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

1. Heat oven to 375 degrees. On parchment lined foil, drizzle garlic with oil and tightly seal. Bake until tender, about one hour. Once cool, remove cloves from papery skin and set aside.
2. In a large pot, heat 1 tbsp butter over medium heat and add thyme and roasted garlic cloves. Cook, one to two minutes, then add wine and season with salt. Bring to a boil, add mussels and reduce heat to medium. Cook, covered and in disturbed 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 tbsp butter and parsley. Ladle sauce over mussels and serve immediately.


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