mussels meuniere

Categories: Emeril
Yield: 4 servings

Measure	Ingredient
1 tablespoon	Olive oil
¼ cup	Shallots, minced
3 tablespoons	Garlic, chopped
2	Bay leaves
2	Sprigs fresh thyme
2 cups	White wine
1	Stick butter, cut into
	Cubes
2	Dozen live mussels, scrubbed
	And debearded
3 tablespoons	Chopped parsley
	Salt and pepper
	Crusty bread

In a saute pan, heat the olive oil. When the oil is hot, saute the shallots and garlic. Add the bay leaves and thyme. Add the wine and butter. Bring up to a boil, reduce to a simmer. Add the mussels to the wine mixture and cover. Simmer the mussels for 5 to 8 minutes or until the shells open. Discard any shells that do not open. Stir in the parsley and season with salt and pepper. Divide the mussels between two bowls and serve with crusty bread.

Yield: 2 servings

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