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.
Jessica Tunis lives in the Santa Cruz Mountains and spends her time tending gardens, telling stories, and cultivating adventure and good food in wild places.