2 Tbsp butter
1/4 cup finely chopped onion
1-2 cloves garlic, minced
2 1/2 pounds mussels, cleaned and de-bearded (see companion article linked above)
2 Tbsp finely chopped flat-leaf parsley
3-4 whole peppercorns
1 bay leaf
a pinch of thyme
1-2 cups of good-quality white wine
In a large pot over medium heat, melt butter and sauté the onion until just translucent. Add the garlic and sauté just 30 seconds longer.
Turn the flame up to high and add all of the rest of the ingredients to the pot. There should be enough wine to have half an inch covering the bottom. When it comes to a boil, put the lid on tightly. Cook until most of the mussels open, about five minutes.
Take the pot off the burner. Use a slotted spoon to transfer the mussels to serving bowls. Discard any shells that did not open.
Let the broth rest a minute to allow the remaining sand and grit to settle to the bottom. Then either carefully ladle the broth over the mussels, or carefully tip the pot to pour the broth into an intermediate vessel. In either case you want to leave the sediment at the bottom. Alternatively you can strain the broth through a cheesecloth-lined colander. The downside to that method is that you loose the tasty onion and herb bits.
Serve with plenty of crusty French bread to sop up the gorgeous liqueur. That’s almost the best part.
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