Mussels Mariniere
Recipe information
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Cooking:
35 min.
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Servings per container:
4
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Source:

Ingredients for - Mussels Mariniere

1. Mussels, cleaned and debearded - 4 quarts
2. Garlic, minced - 2 cloves
3. Onion, chopped - 1
4. Chopped fresh parsley - 6 tablespoons
5. Bay leaf - 1
6. Dried thyme - ¼ teaspoon
7. White wine - 2 cups
8. Butter, divided - 3 tablespoons

How to cook deliciously - Mussels Mariniere

1. Stage

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.

2. Stage

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.

3. Stage

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