Green Mussels Steamed in Pinot Noir Print Email

3 TBS extra virgin olive oil
3 TBS unsalted butter
4 green onions, finely diced
12 sprigs thyme
1 tsp ground all-spice
4 bay leaves
3 cups Pinot Noir
4 pounds fresh Green Lipped Mussels from New Zealand, scrubbed and debearded
2 TBS chopped fresh garlic
2 TBS chopped fresh parsley
To taste Salt
To serve French or sourdough baguettes

Heat 2 tablespoons of the olive oil and 1 tablespoon of the butter in a wide, deep pan over medium-high heat until hot. Add the green onions, thyme, all-spice, and bay leaves, and sauté for 2 minutes, being careful not to let the mixture brown. Add the wine and bring the mixture to a boil.

Add the Green-Lipped mussels, decrease the heat, cover with a lid, and cook just until the mussels open (discard any that do not open). Remove the pan from the heat. Use a slotted spoon to transfer the mussels to individual bowls, reserving the cooking liquid in the pan.

Set the pan back on the heat. Add the garlic, parsley, the remaining 2 tablespoons of butter, and the remaining 1 tablespoon of olive oil, stir until the butter is melted, and season to taste with salt. Pour the sauce over the mussels. Serve with heated bread. Serves 8
- Patty