Oven-Steamed Mussels

Name: Oven-Steamed Mussels
Yield: Serves 4
Ingredients: 1 tablespoon, extra-virgin olive oil; 3 , garlic cloves, minced; Pinch, red pepper flakes; 1 cup, dry white wine; 3 sprigs, fresh thyme; 2 , bay leaves; 4 pounds, mussels, scrubbed and debearded; 1/4 teaspoon, salt; 2 tablespoons, unsalted butter, cut into 4 pieces; 2 tablespoons, minced fresh parsley

Main Courses
Fish & Seafood
Weeknight

By Andrew Janjigian ･ Appears in Cook's Illustrated September/October 2013, America's Test Kitchen TV

Steamed mussels are quick and easy, with their own built-in, briny-sweet broth. So what’s the problem? Their stubborn refusal to cook at the same rate.

A cookbook recipe exclusively for All-Access members from How to Roast Everything

SERVES 4

TIME 50 minutes

Why This Recipe Works

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