Mussels Mariniere

101
Mussels Mariniere
Preparation35mCook Time15mReady In50mServings4Calories298
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

Steps

1Scrub 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.

2Combine 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.

3Strain liquid, and return to pot. Add remaining butter and parsley. Heat until butter melts. Pour over mussels.

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