Clean the mussels, and prepare ingredients.
Place bread on cookie sheet or baking sheet and rub lightly with butter.
Take a slice of garlic and rub on each piece of bread. When slice of garlic breaks up, put it back with the garlic to use in the sauce, and repeat with a new slice of garlic, until all pieces of bread have been rubbed with garlic. Set baking sheet aside.
In a large, deep pot, on high heat, add 4 tablespoons of butter until melted.
Add shallot, sliced garlic, salt and pepper. Stir constantly for about 2 minutes.
Preheat broiler on high.
Add thyme and oregano and continue to cook for 1 minute.
Add mussels and cook for 1 minute.
Add wine and cover the pot, steaming mussels for 5 minutes, gently tossing a couple times during the process. After 5 minutes, all mussels should be opened.
Remove the pot from heat. Use a slotted spoon to move the mussels to desired number of serving bowls.
Put the bread in the oven for a minute or two, until golden. (They will toast fast with the broiler on high.)
In the pot with the mussels broth, over low heat, add the remaining 4 tablespoons of butter, Truffletopia White Truffle Sauce, and parsley. Stir until butter is melted.
Slowly pour sauce evenly over the mussels in each serving bowl.
**The bottom of the sauce will be gritty. Stop pouring as you start to see the grit, to avoid transferring grit to serving bowls.**
Serve with garlic butter baguettes and enjoy!
OMG! These truffle mussels are the best! I followed the recipe and it was easy. I did substitute a white wine that I already had, but these mussels with the truffle sauce added were absolutely out of this world!
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