Mediterranean mussels with thyme
2 servings
20 minutes
Mediterranean mussels with thyme are a dish filled with the aromas of sea breeze and the sun of southern shores. It evokes warm evenings by the coast where fresh seafood meets fragrant herbs and the lightness of white wine. Tender mussels open up, absorbing the scent of thyme and parsley, while a light broth with hints of garlic and onion adds richness to the dish. It's not just a treat – it's a Mediterranean tradition where every meal becomes a little journey. The dish is served hot, accompanied by crispy baguette that perfectly soaks up the aromatic broth. It suits both a romantic dinner and a friendly gathering, filling the moment with warmth and the taste of true Mediterranean.
1
If the mussels are frozen, we thaw them on the top shelf of the refrigerator.
- Mussels in shells: 1 kg
2
Finely chop the onion and garlic.
- Onion: 1 head
- Garlic: 4 cloves
3
In the pot, we add mussels, onion, garlic, whole sprigs of thyme, pour in a glass of white wine and a glass of water.
- Mussels in shells: 1 kg
- Onion: 1 head
- Garlic: 4 cloves
- Fresh thyme: 4 stems
- Dry white wine: 1 glass
4
Set to medium heat, cover with a lid, and bring to a boil.
5
Once it boils, turn off the heat, add finely chopped parsley and mix well; the mussels should open up. Discard any that do not open. Add salt to taste.
- Parsley leaves: 4 tablespoons
- Salt: to taste
6
Using a slotted spoon, transfer the mussels to serving plates and pour a ladle of broth into each plate, garnishing with thyme sprigs.
- Fresh thyme: 4 stems