mussels mariniere

Ingredients

• Servings: 4
• 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
• 3 tablespoons butter, divided

Recipe

Preparation Time: 35 mins Cook Time: 15 mins Ready Time: 50 mins


• 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, , 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.