Mussels in Red Verjus

Name: Mussels in Red Verjus
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 2
Cuisine: Global
Ingredients: 4 teaspoons chopped fresh thyme leaves; 16 unpeeled garlic cloves; 2 servings Fresh-ground pepper; 907 grams mussels; 3 Tbsps butter or olive oil; 2 Tbsps chopped parsley; 1 teaspoons About salt; 59 milliliters minced shallots; 237 milliliters red verjus

Mussels in Red Verjus is a gluten free, dairy free, whole 30, and pescatarian hor d'oeuvre. One serving contains 490 calories, 33g of protein, and 30g of fat. This recipe serves 2. This recipe covers 36% of your daily requirements of vitamins and minerals. A mixture of parsley, garlic cloves, fresh-ground pepper, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Wrap garlic cloves with 1 tablespoon of the butter loosely in foil; fold edges to seal.

Ingredients you will need

Whole Garlic Cloves

Butter

Wrap

Equipment you will use

Aluminum Foil

Bake in a 400 oven until soft when pressed, 30 to 40 minutes.

Equipment you will use

Oven

Meanwhile, scrub and pull beards off mussels.

Ingredients you will need

Mussels

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.

Ingredients you will need

Whole Garlic Cloves

Thyme

Shallot

Butter

Salt

Equipment you will use

Frying Pan

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

Ingredients you will need

Mussels

Pasta Shells

Verjus

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

Ingredients you will need

Mussels

Parsley

Pepper

Salt

Equipment you will use

Bowl

Equipment

Ingredients

Servings:

4teaspoons

chopped fresh thyme leaves 16

unpeeled garlic cloves 2servings

Fresh-ground pepper 907grams

mussels 3Tbsps

butter or olive oil 2Tbsps

chopped parsley 1teaspoons

About salt 59milliliters

minced shallots 237milliliters

red verjus

Recommended wine: Chardonnay, Muscadet, Riesling

Chardonnay, Muscadet, and Riesling are my top picks for Shellfish. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. You could try Frank Family Vineyards Lewis Vineyard Reserve Chardonnay. Reviewers quite like it with a 5 out of 5 star rating and a price of about 62 dollars per bottle.