I love mussels and you will see them often here at MakeSomeTHYME. As a appetizer or a meal they are always flavorful. Thyme Tip: try roasting fresh tomatoes and replace the canned vegetables. Just chop, drizzle olive oil, salt, pepper and stir onion or garlic for aromatics.
- 2 lbs large fresh mussels, cleaned and towel-tried
- 2 TB Butter
- 1 TB olive oil
- 4 cloves garlic, minced
- 1 /4 cup onion, chopped
- 1 tsp fresh thyme, chopped
- 1 can (14.5 oz) fire-roasted tomatoes, with juices
- 1 cup good quality dry white wine (use one you’d like to drink)
- 1/4 tsp red pepper flakes
- 2 TB fresh lemon juice
kosher salt and freshly ground black pepper, to taste
- ¼ cup freshly chopped basil or parsley, for garnish
Be sure mussels are de-bearded, cleaned, and towel-dried to remove as much excess water as possible. Set aside.
In a large heavy skillet, heat butter on medium heat and olive oil. Once oil is hot, add onion and stir/cook until soft. Add garlic and stir 1 minute, until fragrant. Add thyme and red pepper and stir. Add lemon juice. Add can of tomatoes with juices and wine, stirring well to combine and heat through, 1-2 min. Add kosher salt and freshly ground black pepper to taste.
Add mussels in a single layer in pan, cover with lid, and lower heat to simmer. Simmer just until all mussels are opened. Remove from heat and discard any mussels that haven’t opened.
Serve warm, with chopped herb of your choice for garnish.