Ingredients
1 Tbsp unsalted butter
1 Tbsp extra-virgin olive oil
1 shallot, sliced
5 garlic cloves, crushed
1/2 cup dry white wine
2 lbs mussels, scrubbed and debearded
5 sprigs thyme
Directions
1. Melt the butter with the olive oil.
2. Saute shallots in butter in a large pot over medium heat stirring occasionally until tender, 4-5 minutes.
3. Add garlic and thyme sprigs and saute for 1-2 minutes.
3. Add garlic and thyme sprigs and saute for 1-2 minutes.
4. Add the wine. Turn up the heat to high, and bring to a boil.
5. Add the mussels, cover, and steam over medium heat just until mussels open, about 10 minutes.
5. Add the mussels, cover, and steam over medium heat just until mussels open, about 10 minutes.
