- 2 pounds fresh mussels, cleaned of beards (discard any that are cracked or don't respond to gentle pressure)
- 2 cups dry white wine, Sauvignon Blanc, unoaked Chardonnay or Muscadet recommended
- 3 sprigs fresh thyme
- 1 shallot, minced
- 3 cloves garlic, sliced
- few pinches whole peppercorns
- genoa or soppressata salami, sliced
- 1 Roma tomato, seeds removed, small dice
- fresh chopped thyme or Italian parsley, optional
- fresh baguette or french fries, optional
- In a very large pot, combine wine, shallots, garlic and thyme and bring to a boil.
- Simmer over medium to medium-low heat for a few minutes.
- Optional: strain liquid and return to the pot.
- Over high heat, add mussels to wine reduction and cover the pot.
- Cook for three to five minutes, just until mussels begin to open.
- Add salami and tomatoes, and cook another minute to warm through.
- Important! Discard any mussels that didn't open.
- Garnish with fresh chopped herbs, and serve with toasted bread, oven-baked fries or solo.
- Discard any mussels that do not open.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Steaming
- Cuisine: French
Keywords: steamed mussels, white wine steamed mussels, how to cook mussels, how to debeard mussels