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| Dina Merrill's Classic Mussels Mariniere Recipe |
Category: Seafood / Shellfish
Rating:
N/A
Servings: 6
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Ingredients
4 pint 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
1 ground pepper; several
1 gratings
3 tablespoon butter or margarine
1 salt to taste
1 tablespoon parsley; chopped
Cooking Directions:
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. Posted to EAT-L Digest 22 Aug 96
shellfish
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