Dina merrill's classic mussels mariniere
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | pints | Mussels |
| 1 | cup | Dry white wine |
| 1 | tablespoon | Scallion; chopped |
| 1 | Sprig parsley | |
| ½ | Garlic clove | |
| 1 | small | Bay leaf |
| ⅛ | teaspoon | Thyme |
| Ground pepper; several | ||
| Gratings | ||
| 3 | tablespoons | Butter or margarine |
| Salt to taste | ||
| 1 | tablespoon | Parsley; chopped |
Directions
Scrubbed mussel shells with a stiff brush, wash well. Place shells in a kettle with wine, scallion, parsley, garlic, bay leaf, thyme and pepper.
Cover kettle tightly and cook over high heat until shells open, about 5 minutes. Remove mussels from the kettle. Take off top shells and place mussels in a deep heated dish or tureen. Strain stock and cook over high flame until reduced by ⅓ its original quantity. Add butter and salt to taste; heat through. Pour over mussels in tureen. Add chopped parsley for garnish. Serve in deep soup plates or small casseroles and eat the mussels directly from the shell. Serves 4 to 6. Formatted by Mary Wilson, BWVB02B.
Posted to EAT-L Digest 22 Aug 96 Date: Fri, 23 Aug 1996 10:40:55 -0500 From: LD Goss <ldgoss@...>