Mussels with Red Wine and Roasted Garlic

Mussels take on a lusty new accent when steamed in fruity red wine infused with roasted garlic and thyme. A green salad and hunks of crusty bread complete this postcard from summer. Slurp these lean mollusks for an instant hit of protein, vitamin B12, and omega-3s.

1 head garlic
extra-virgin olive oil, for drizzling
4 Tbsp. butter
4 sprigs fresh thyme
2 cups fruity red wine, such as Gamay or Barbera
sea salt
black pepper, freshly cracked
4 lbs fresh mussels, scrubbed thoroughly
½ cup fresh flat-leaf parsley leaves, chopped

Heat oven to 375°F (190°C/170°C fan, Gas Mark 5).

On parchment-lined foil, drizzle garlic with oil; tightly seal. Bake until tender, about 1 hour. Once cool, remove cloves from papery skin and set aside.

In a large pot, heat 1 Tbsp. butter over medium heat; add thyme and roasted garlic cloves. Cook 1-2 minutes, then add wine and season with salt. Bring to a boil, add mussels, and reduce heat to medium. Cook, covered and undisturbed, until shells have opened, 6-8 minutes.

Stir mussels and, with a slotted spoon, transfer to a warm serving bowl. (Discard unopened shells.) Return broth to a boil and reduce by half. Whisk in remaining 3 Tbsp. butter and parsley. Ladle sauce over mussels and serve immediately.

Makes 4 servings.

Cook's Note: Mussels take on a lusty new accent when steamed in fruity red wine infused with roasted garlic and thyme. A green salad and hunks of crusty
bread complete this postcard from summer.