Mussels In Red Verjus

1. 1

   Wrap garlic cloves with 1 tablespoon of the butter loosely in foil; fold edges to seal. Bake in a 400u00b0 oven until soft when pressed, 30 to 40 minutes.

2. 2

   Meanwhile, scrub and pull beards off mussels.

3. 3

   In a 4- to 5-quart pan over medium heat, combine remaining 2 tablespoons butter, thyme leaves, and 1/2 teaspoon salt. Squeeze soft garlic cloves from peels into pan. Stir until shallots are limp, 3 minutes.

4. 4

   Increase heat to high and add verjus; when boiling, add mussels, cover, and cook until shells have opened 2 to 3 minutes.

5. 5

   Sprinkle with parsley, pepper, and more salt to taste. Spoon mussels and liquid into wide, shallow bowls.

* Per serving · 4 servings · Values may vary.