Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 4 pints | Mussels |
| 1 cup | Dry white wine |
| 1 tablespoon | Scallion; chopped |
| 1 \N | Sprig parsley |
| ½ \N | Garlic clove |
| 1 small | Bay leaf |
| ⅛ teaspoon | Thyme |
| \N \N | Ground pepper; several |
| \N \N | Gratings |
| 3 tablespoons | Butter or margarine |
| \N \N | Salt to taste |
| 1 tablespoon | Parsley; chopped |
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@...>