Steamed mussels in white wine
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Dry white wine; * see note |
| ¼ | cup | Shallots; finely chopped -or |
| ¼ | cup | Scallions; finely chopped |
| 1 | pinch | Thyme |
| 1 | Bay leaf | |
| 4 | pounds | Mussels; scrubbed & scraped |
| ⅓ | cup | Chopped parsley |
Directions
Recipe by: Kay Hinga <HINGA@...> * or 1½ cups dry vermouth mixed with ½ cup water Put the wine, shallots or scallions, thyne and bay leaf in a large pot and briskly for 10 minutes. Add the mussels, cover tightly, and boil 3-5 minute giving the pot a shake once or twice. If the mussels have opened, they are if not, cover and cook 1-2 minutes longer until all are opened. Spoon into soup plates with a portion of broth.
Sprinkle with parsley and serve with c bread.
>From the Fanny Farmer Cookbook