HARD TO BEAT an early afternoon repast of steamed mussels, crusty bread, and chilled wine.
Mussels with Wine, Cream & Fresh Thyme
1 lb mussels, scrubbed and de-bearded
4-5 shallots, thinly sliced
2 cloves garlic, minced
1 1/2 cup white wine
several sprigs fresh thyme
1/4 cup cream
3 tbsp butter
1 tbsp olive oil
seasoning to taste
Saute shallots in olive oil and melted butter until translucent. Add garlic and cook another minute or two. Season with salt and pepper to taste. Pour in wine and a handful of thyme and bring to boil. Add mussels and cover. When the mussels have all opened (5 or more minutes), stir in cream and serve immediately with white wine and good bread for dipping.
A lovely and classic dish. Our waters are closed until October now for mussels. Wah. Horse clams are next on my hunting list…
Tell me about horse clams… I think I’ve found them before. Are they kinda fragile?
Horse clams are California’s answer to geoducks. Smaller, but basically the same clam.
Here’s a brief write-up on this page, about 2/3 down. In Oregon they call them “gapers.” I’ll be digging these this weekend as part of a wild edibles workshop I’m attending on the Oregon coast. Will report back on the gaper action.