Mussels in White Wine
Servings
5
Prep Time
10min
Cook Time
25min
What You'll Need
- 5 quarts of small mussels, cleaned and scrubbed (discard any open ones)
- 2 tbsp. unsalted butter
- 2 cloves garlic, shaved thinly
- 1 C. onion, finely chopped
- 1 stalk of celery, minced
- 1 bay leaf
- 4 sprigs of fresh thyme
- 1 C. Imagine® Organic Low Sodium Vegetable Broth
- 1 C. dry white wine
- ¼ C. heavy cream
- ½ C. fresh flat leaf parsley, chopped
- Hain® Sea Salt and freshly cracked black pepper
How to Make
- Place the butter in a large pot and melt over medium high heat.
- Add the garlic, onions, celery, bay leaf and thyme.
- Sauté for about 5 minutes or until onion is soft.
- Add the mussels and fit pot with a tight lid, shaking the pot side-to-side from time to time.
- After about 5 minutes, add the white wine and the Imagine® broth.
- Bring to a fast boil, then lower heat and cook for another 5 minutes, or until all the mussels have opened.
- Drain the mussels through a colander while reserving the liquid.
- Discard any unopened mussels and add them back to the pot with the liquid.
- Add cream and parsley.
- Toss to coat well.
- Adjust seasoning to taste.
- Serve in deep bowls with warm, crusty bread.