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Seafood
Wine Seafood

Shanna's Mussels Garlic White Wine

1 3/10 kg mussels
2 clv garlic peeled and crushed
150 ml white wine
2 tbl olive oil
4 x shallots or 1 medium onion thinly sliced
3 sprg fresh thyme chopped
3 sm tomatoes skinned and diced (optional)
    large pinch saffron threads crumbled
    freshly ground black pepper
2 tbl finely chopped chervil or pasley to garnish

 Method :
Wash the mussels under running water scraping them with a knife to remove barnacles and beards.
Place them in a sink or bowl filled with water for 10 minutes letting their grit sink and lift them out by hand.
Repeat this process several times until the water is clear.
At the same time get rid of any mussels with broken shells or any which remain open when they are tapped.
Heat the oil in a large saucepan add the shallots or onion and saute until glistening.
Add the garlic and thyme.
Saute together until the mixture is aromatic then add the tomatoes if you are using them (they do add sweetness) and stir for 2 minutes.
Pour in the wine.
Add some pepper and the saffron.
Let the mixture bubble for 23 minutes then add the mussels.
Turn the heat up cover and cook briskly for 45 minutes shaking the pan vigorously a few times until the mussels have opened.
Take the mussels out with a slotted spoon and place them in a large warmed bowl.
Discard any mussels which remain closed.
Let the cooking liquid stand for s minutes to let any grit sink to the bottom.
Ideally the liquid should be strained through cheesecloth over the mussels at this stage. Otherwise tilt the pan carefully and pour the liquid out leaving behind any gritty traces. Sprinkle the herbs over the top and serve immediately in soup bowls offering plenty of crusty bread.