1. Heat the oil in a large skillet over medium heat. 2. Add shallots and saute' until softened, about 10 minutes. 3. Add bay leaves, thyme, vermouth, clam juice and cream. 4. Bring to a boil, reduce heat and simmer until the mixture is reduced to 1 cup, about 10 minutes. 5. Add mussels, cover and simmer, discarding any mussels that do not open. 6. Using tongs, evenly divide up the mussels between bowls. 7. Season broth with salt and pepper and ladle over mussels. ---------------------------------------------------------------------------
Nutrition
Ingredients
