Mussels in shells are boiled in a small amount of liquid, literally steamed, until they open. Brush them thoroughly before cooking so the sand doesn't ruin your dish. Frying shallots, garlic and thyme, along with dry white wine and lemon juice, fill the broth with a wonderful bouquet of spicy flavors, which is even more luxurious when you add slices of sweet tomatoes, and mussels release their juices as they open. At the very end, stir in the butter and parsley. Serve the mussels along with the broth, and don't forget to put some more bread on the table to dunk and enjoy.
Mussels in shells are boiled in a small amount of liquid, literally steamed, until they open. Brush them thoroughly before cooking so the sand doesn't ruin your dish. Frying shallots, garlic and thyme, along with dry white wine and lemon juice, fill the broth with a wonderful bouquet of spicy flavors, which is even more luxurious when you add slices of sweet tomatoes, and mussels release their juices as they open. At the very end, stir in the butter and parsley. Serve the mussels along with the broth, and don't forget to put some more bread on the table to dunk and enjoy.
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