MUSSELS MARINIERES

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MUSSELS MARINIERES image

Categories     Shellfish

Yield 8

Number Of Ingredients 8

• 4 quarts mussels, cleaned and debearded
• 2 cloves garlic, minced
• 1 onion, chopped
• 6 tablespoons chopped fresh parsley
• 1 bay leaf
• 1/4 teaspoon dried thyme
• 2 cups white wine
• 3 tablespoons butter, divided

Steps:

  • 1. Scrub mussels. Pull off beards, the tuft of fibers that attach each mussel to it's shell, cutting them at the base with a paring knife. Discard those that do not close when you handle them and any with broken shells. Set aside. 2. Combine onion, garlic, 4 tablespoons parsley, bay leaf, thyme, wine, and 2 tablespoons butter in large pot. Bring to boil. Lower heat, and cook 2 minutes. Add mussels, and cover. Cook just until shells open, 3 to 4 minutes. Do not overcook. Remove mussels from sauce, and place in bowls. 3. Strain liquid, and return to pot. Add remaining butter and parsley. Heat until butter melts. Pour over mussels

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