Thyme-and-Garlic-Steamed Mussels with a Hint of Cinnamon

Name: Thyme-and-Garlic-Steamed Mussels with a Hint of Cinnamon
Yield: Serves 2 as a Main Course, 4 to 6 as an Appetizer
Cuisine: Norway
Ingredients: 2 to 3 garlic cloves, chopped if you want a milder taste, crushed if you want a stronger one; 2 pounds mussels, scrubbed under cold running water and debearded; 2 tablespoons finely chopped fresh parsley; 2 tablespoons unsalted butter; 2 teaspoons finely grated orange zest; 1 cup good dry white wine; 2 tablespoons olive oil; 2 to 3 sprigs fresh thyme; ⅙ cinnamon stick

Preparation info

Serves
2
as a Main Course

Difficulty
Easy

Appears in

Kitchen of Light

By Andreas Viestad

Published 2003

About

MUSSELS ARE VERY COOPERATIVE, GIVING YOU THE LUXURY OF DECIDING HOW MUCH OR HOW LITTLE YOU WANT TO DO WITH THEM. I THINK THEY ARE BEST FOR YOU WHEN YOU TREAT THEM GENTLY, JUST USING HERBS, GARLIC, AND A GOOD WHITE WINE FOR STEAMING THEM.

Ingredients

2 pounds mussels, scrubbed under cold running water and debearded
2 tablespoons olive oil

Europe
Norway
Scandinavian
Starter
Fish course
Pescatarian
Nordic
Gluten-free
Scandinavia

Method

Throw out any mussels with cracked shells or that did not close when you scrubbed them.

Heat the oil in a pot just large enough to hold the mussels. Sauté the garlic for 2 to 3 minutes. Add the cinnamon stick, thyme, mussels, and wine. Cover and let steam for 7 to 8 minutes, until all, or nearly all, the shells have opened. Transfer the mussels to a serving bowl; discard any that have n