Mussels with White Wine-Herb Broth

Lustre Craft Cookware
Cook Time 10 minutes
Course Appetizer, Entrée


  • 4 Quart Stock Pot


  • 4 cups Boiling Water
  • 2 tbsps. Extra Virgin Olive Oil
  • 2 large Shallots minced
  • 4 Garlic Cloves minced Salt
  • 2 lbs. Mussels beards removed
  • 2 cups Dry White Wine or Vermouth
  • 1 tbsp. Fresh Thyme chopped
  • 1 Bay Leaf
  • 1/4 cup Fresh Parsley chopped
  • 2 tbsps. Fresh Tarragon chopped Black Pepper, freshly ground
  • Foil to cover mussels


  • Pour the boiling water into a large serving bowl and set aside to warm the bowl while preparing the mussels.
  • Heat the oil in the 4 Quart Stock Pot.
  • Add the shallots and garlic and season with a little salt. Cook for about 4 minutes, stirring often until soft.
  • Add the mussels, wine, thyme and bay leaf. Cover and cook until steam begins to escape from under the lid.
  • Spin the lid to engage the Vapor Seal then immediately reduce the heat to low. Cook for 4 minutes.
  • Lift the lid and give the mussels a quick, but gentle stir. If the mussels are not open, replace the lid and cook for another minute. (Do not over cook or they will be crumbly and tough.)
  • Discard the hot water from the bowl. Use a slotted spoon to transfer the mussels to the warm bowl.
  • Discard any unopened mussels. Cover loosely with foil.
  • Stir the parsley and tarragon into the broth and season with salt and a few grinds of pepper.
  • Pour the broth over the mussels and serve immediately.
Keyword broth, mussels, white wine