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Dina Merrill's Classic Mussels Mariniere
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Shellfish Mussels
Celebrity
Amount Measure Ingredient -- Preparation Method
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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 tablespoons Butter or margarine
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
1/3 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.
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