🫙 From the Spice Rack
Dina Merrill's Classic Mussels Mariniere
4 pints Mussels 1 cup Dry white wine 1 tablespoon Scallion -- chopped 1 Sprig parsley 1/2 Garlic clove 1 small Bay leaf 1/8 teaspoon Thyme Ground pepper -- several gratings 3 table...
sideeasy
Ingredients7 items
Ingredients
- 4pints mussels
- 1cupdry white wine
- 1tablespoonscallion -- chopped
- 1sprig parsley
- 1/2garlic clove
- 1small bay leaf
- 1/8teaspoonthyme
Directions
- 1
4 pints Mussels 1 cup Dry white wine 1 tablespoon Scallion -- chopped 1 Sprig parsley 1/2 Garlic clove 1 small Bay leaf 1/8 teaspoon Thyme G
- 2
Place shells in a kettle with wine, scallion, parsley, garlic, bay leaf, thyme and pepper
- 3
Cover kettle tightly and cook over high heat until shells open, about 5 minutes
- 4
Remove mussels from the kettle
- 5
Take off top shells and place mussels in a deep heated dish or tureen
- 6
Strain stock and cook over high flame until reduced by 1/3 its original quantity
- 7
Add butter and salt to taste
- 8
heat through