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4 servings
Ingredients:
4 quarts mussels, cleaned and debearded2 cloves garlic, minced1 onion, chopped6 tablespoons chopped fresh parsley1 bay leaf1/4 teaspoon dried thyme2 cups white wine3 tablespoons butter, divided
Instructions:
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.
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