2 cups dry white wine
3 large shallots, finely chopped
4 cloves garlic, finely chopped
½ teaspoon sea salt
¼ teaspoon fresh ground pepper, plus more to taste
3 tablespoons fresh thyme, stems removed and minced
¼ cup fresh flat-leaf parsley, finely chopped
1/3 cup butter, cut into pieces
In a heavy bottomed pan over medium heat, combine the wine, shallots, garlic, salt and pepper, and simmer for 5 minutes. Stir in the herbs and butter. To enjoy on the beach, immediately pour into a thermos to keep the sauce warm. Pour over mussels or use as a dipping sauce. Serves 4–6.
About the author
At Edible Monterey Bay, our mission is to celebrate the local food culture of Santa Cruz, San Benito and Monterey Counties, season by season. We believe in sustainability, and we believe everyone has a right to healthful, clean and affordable food. We think knowing where our food comes from is powerful, and we hope our magazine, website and newsletters inspire readers to get to know and support our local growers, fishers, chefs, vintners and food artisans.
