Serves 2
Cook Time 15 Minutes
Ingredients
1 teaspoon Il Molino Olive Oil
1/3 cup Freeze Dried Shallots
2 garlic cloves, minced
1 cup Riesling or other slightly sweet white wine
12 mussels (about 8 ounces), scrubbed and debearded
Sale di Cervia Sea Salt
Freshly ground White Peppercorns
2 teaspoons chopped fresh thyme
Heat Il Molino Olive Oil in a large nonstick skillet over medium heat. Add Dried Shallots and garlic; sauté 3 minutes, stirring occasionally. Add wine, and bring to a simmer. Add mussels; cover and cook 6 minutes or until shells open. Discard any unopened shells. Divide evenly between 2 shallow dishes, season with Cervia Salt and White Pepper, then sprinkle with thyme.
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