Yield: 6 Servings
|1 cup||Dry white wine|
|1 tablespoon||Scallion; chopped|
|1 \N||Sprig parsley|
|½ \N||Garlic clove|
|1 small||Bay leaf|
|\N \N||Ground pepper; several|
|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@...>