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

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