Mussels With Thyme And Shallots

1. 1

   Heat the oil in a large skillet over medium heat.

2. 2

   Add shallots and saute' until softened, about 10 minutes.

3. 3

   Add bay leaves, thyme, vermouth, clam juice and cream.

4. 4

   Bring to a boil, reduce heat and simmer until the mixture is reduced to 1 cup, about 10 minutes.

5. 5

   Add mussels, cover and simmer, discarding any mussels that do not open.

6. 6

   Using tongs, evenly divide up the mussels between bowls.

7. 7

   Season broth with salt and pepper and ladle over mussels.

* Per serving · 4 servings · Values may vary.

No additional tips available.