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 ⅓ 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.
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