Classic Mussels Mariniere

Ingredients

Directions

Scrubbed mussel shells with a stiff brush, wash well.

Place shells in a kettle with wine, scallion, parsley, garlic, bay leaf, thyme and pepper.

Cover kettle tightly and cook over high heat until shells open, about 5 minutes.

Remove mussels from the kettle.

Take off top shells and place mussels in a deep heated dish or tureen.

Strain stock and cook over high flame until reduced by 1/3 its original quantity.

Add butter and salt to taste; heat through.

Pour over mussels in tureen.

Add chopped parsley for garnish.

Serve in deep soup plates or small casseroles and eat the mussels directly from the shell.

Nutrition Facts

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.