Steamed Mussels

I love to serve steamed mussels as an appetizer. I serve them family style in a large pasta serving dish garnished with wedges of baguette that have been toasted with olive oil and garlic. It makes a beautiful presentation for accompanying cocktails, and will keep your guests clustered around the bowl sharing mussels and conversation. Here is the recipe:

Ingredients:

3-4 Lbs. Fresh Mussels
8 TBSP Butter
1/2 Cup Extra Virgin Olive Oil
1 Shallot - finely diced
6 Cloves of Garlic - finely diced
1 Cup Dry White Wine - I use Chardonnay
1/2 Cup finely chopped parsley leaves
8  Fresh Sage Leaves - finely chopped
Leaves from 5-6 Sprigs of Fresh Thyme - Finely Chopped

Preparation:

Rinse Mussels in cold water and remove any seaweed that is caught up in the shell. Discard any mussels that are cracked or opened and don't close when you handle them. Melt Butter in a large skillet. Add olive oil and stir in well with the butter. Add wine, shallot and garlic and cook over medium heat until shallot and garlic are translucent. Add Parsley, Sage and Thyme and stir well into the liquid. Add mussels and cover the pan. Let the mussels steam in the liquid until they open. This will take just a few minutes. Don't overcook. Transfer the mussels and all of the liquid to a large Pasta serving bowl, or individual bowls if you prefer. Garnish with garlic toast around the entire edge of the bowl. Set out where your guests can gather around the bowl. Be sure to have a large bowl for the empty shells and lots of napkins. The herby broth is quite tasty and dipping the garlic toasts into it is not only allowed but is very much encouraged.