(Allrecipes) Mussels Mariniere |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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This is a simple recipe. Most of the work is preparing the mussels; cooking takes very little time. When you have finished eating the mussels, dip bread in the buttery wine sauce. Ingredients:
4 quarts mussels, cleaned and debearded |
2 cloves garlic, minced |
1 onion, chopped |
6 tablespoons chopped fresh parsley |
1/4 teaspoon dried thyme |
2 cups white wine |
3 tablespoons butter, divided |
Directions:
1. DIRECTIONS
2. 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.
3. 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.
4. Strain liquid, and return to pot. Add remaining butter and parsley. Heat until butter melts. Pour over mussels.
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