YIELD
4 servingsPREP
10 minCOOK
20 minREADY
30 minIngredients
Directions
- Scrub mussels with a brush; rinse well. Remove beards (see Note).
Check mussels for edibility; live ones will have tightly closed shells or will close their shells when tapped.
Discard any that remain open.
- In a large microwave-proof bowl, microwave butter on 100%
Add shallots and garlic. Microwave on 100% power 45 seconds.
Add thyme, orange rind, wine, and the water. Cover and microwave on 100% power until liquid boils, about 5 to 6 minutes.
Add mussels. Cover bowl with plastic wrap. Microwave at 100% power until mussels open, 3 to 5 minutes.
Stir mussels with a large spoon after 2 minutes.
- Use a slotted spoon to remove mussels to individual shallow Discard any that do not open.
- If broth is sandy, strain through several layers of cheesecloth. Pour over cooked mussels and serve. Note: Mussels anchor themselves to rocks and pilings with a bundle of tough fibers called beards. Debeard them by grasping the fibers and removing them with a tug.
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