Steamed Mussels, Grilled Bread and Buttery Broth


1 pound fresh mussels, cleaned and beards removed

4 cloves minced garlic

2 sprigs fresh thyme

Healthy pinch red chili flakes

3/4 cup white wine

2 tablespoons unsalted butter

2 tablespoons extra virgin olive oil

2 tablespoons fresh chopped parsley


Heat olive oil over medium-high heat for 30 seconds before adding garlic, thyme and chili flakes. Cook for about one and a half minutes or until contents become fragrant but not browned. Remove from heat before adding mussels and white wine. Return to high heat and bring to simmer; work with caution, as wine may flame up. Cover for a couple minutes; once all the mussels have opened, swirl in butter and parsley. Serve in a warm bowl or directly from sauté pan with lots of grilled bread for sopping.