Ingredients
3tbspextra-virgin olive oil
4largegarlic cloves,minced
pinchred pepper flakes
1½cupsdry white wine
4sprigsfresh thyme
2bay leaves
¼tspbrimming salt
4lbsmussels,scrubbed and debearded
5tbspunsalted butter,(cut into 5 pcs)
3tbspfresh Italian parsley,finely chopped
crusty bread,for serving
Preparation
Set an oven rack in the lowest position and preheat the oven to 500 degrees F.
Set a large roasting pan on the stovetop over medium heat. Add the oil, garlic, and red pepper flakes and cook, stirring constantly, until fragrant. Do not brown.
Add the wine, thyme, and bay leaves and boil until slightly reduced.
Stir in the salt and mussels. Cover the pan tightly with aluminum foil (remember the edges of the pan will be hot) and transfer to the oven.
Roast for 15 minutes until the majority of the mussels have opened.
Remove the pan from the oven. Discard any unopened mussels. Using a wooden spoon, push the mussels to the edges of the pan.
Add the butter to the center and stir until melted. Discard the thyme sprigs and bay leaves and stir in the parsley.
Spoon the mussels and wine broth into bowls and serve with bread.
