• 18d879a1b9975e3750192ff02538f155

Mussels In White Wine And Thyme Broth

Flex your cooking chops by preparing some delectable mussels in a smooth broth made from white wine and fresh thyme sprigs. One of my favorite seafood dishes.

Prep
Cook
Serves 4people
Ingredients
2
tsp olive oil
1
large leek, white section only, washed and thinly sliced
2
garlic cloves, thinly sliced
6
fresh thyme sprigs
5
oz white wine, choose one you like to drink
2
large roma tomatoes, seeded and finely chopped
3
lb black mussels, scrubbed and debearded
1
side of firm white fish fillets, cut into 3 in. pieces
2
tbsp fresh parsley, chopped
4
slices of crusty French bread
Directions
1.
Heat the oil in a large heavy-based frying pan over medium to low heat. Add the leek and stirring occasionally for 5 minutes or until soft. Then, add the garlic and thyme. Cook, stirring, for 1 minute.
2.
Turn heat to high. Add the wine and simmer until reduced by half. Add the tomato and mussels. Cover and cook, shaking the pan occasionally, for 5 minutes or until the mussels open. Add the fish. Cook, covered, for a further 1-2 minutes or until the fish is just cooked through.
3.
Sprinkle with the chopped parsley and season with a small amount of salt and pepper. Ladle the mussels, fish and broth among serving bowls. Serve with warm, French bread.

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