Login or Register


 
Thread Rating:
  • 0 Votes - 0 Average
  • 1
  • 2
  • 3
  • 4
  • 5
Mussels Mariniere
05-20-2012, 02:13 AM
Post: #1

      

Ingredients
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
Directions
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.
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.
Strain liquid, and return to pot. Add remaining butter and parsley. Heat until butter melts. Pour over mussels.
Reply


Forum Jump:


User(s) browsing this thread: 1 Guest(s)