Mussels (or Clams) in White Wine
Ingredients
5 pounds mussels or clams, well-scrubbed and debearded if needed
½ cup finely minced shallots (about 2 medium)
¼ cup extra virgin olive oil
3 tablespoons finely chopped fresh Italian parsley
2 tablespoons finely chopped fresh basil
1 tablespoon finely minced garlic (about 3 cloves)
½–1 teaspoon dried hot red pepper flakes (to taste)
1 teaspoon fresh thyme leaves (or ½ teaspoon dried)
1 cup dry white wine (Sauvignon Blanc works well)
½ cup seafood stock or clam juice (optional, for extra broth)
Salt and freshly ground black pepper, to taste
French bread or crusty baguette, for dipping
Directions
Rinse mussels/clams under cold water, discarding any with cracked shells or those that don’t close when tapped. Sauté the aromatics: In a large heavy-bottomed pot or Dutch oven, heat the olive oil over medium heat. Add shallots and cook for 2–3 minutes until softened and translucent. Stir in garlic, red pepper flakes, and thyme; cook 30 seconds until fragrant. Add the white wine (and seafood stock/clam juice if using), scraping up any bits from the bottom. Bring to a simmer. Add mussels or clams, cover tightly, and cook over high heat for 5–8 minutes, shaking the pot occasionally, until shells open. Discard any that haven’t opened. Stir in parsley and basil, and season with salt and pepper to taste. Transfer shellfish and broth to a large bowl. Serve immediately with warm crusty bread for soaking up the broth.
