Name: Oven-Steamed Mussels
Total time: 50 min
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

Why This Recipe Works

To even out the cooking of our steamed mussels and prevent overcooking, we move them to the gentle, enveloping heat of the oven, in a large roasting pan, so they aren’t too crowded.

Before You Begin

Discard any mussel with an unpleasant odor or with a cracked or broken shell or a shell that won’t close. Serve with crusty bread.

Instructions

Adjust oven rack to lowest position and heat oven to 500 degrees. Heat oil, garlic, and pepper flakes in large roasting pan over medium heat; cook, stirring constantly, until fragrant, about 30 seconds. Add wine, thyme sprigs, and bay leaves and bring to boil. Cook until wine is slightly reduced, about 1 minute. Add mussels and salt. Cover pan tightly with aluminum foil and transfer to oven. Cook until most mussels have opened (a few may remain closed), 15 to 18 minutes.

Remove pan from oven. Push mussels to sides of pan. Add butter to center and whisk until melted. Discard thyme sprigs and bay leaves, sprinkle parsley over mussels, and toss to combine. Serve immediately.