1quartseafood stockpurchase seafood stock from Snapper Grabbers, or you may use a chicken stock & wine combination
1Tbspfresh minced dill
1/2Tbspfresh minced thyme
1large or 2 small shallots
1Tsp.crushed red pepper
Salt & pepper to taste
1baguette for crostinis
Place all ingredients except the mussels into a large pot, cover with lid and bring to a full boil. Add the mussels to the boiling mixture, cover with lid and let boil for 4-6 minutes or until all mussels are open.
NOTE: Do not cook longer than six minutes. If some mussels remain closed after six minutes you'll want to discard them.
Dip mussels and broth into shallow serving bowls and serve with buttered & toasted baguette slices for dipping.
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