Dina merrill's classic mussels mariniere

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@...>

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