Classic Mussels Mariniere
Trans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | pints |
mussels
|
*
|
| 1 | cup |
white wine
dry |
*
|
| 1 | tablespoon |
scallions, spring or green onions
chopped |
|
| 1 | sprig |
parsley leaves
|
*
|
| ½ | clove |
garlic
|
|
| 1 | small |
bay leaves
|
*
|
| ⅛ | teaspoon |
thyme
|
*
|
| 1 | x |
black pepper
ground |
*
|
| 3 | tablespoons |
butter
or margarine |
|
| 1 | x |
salt
to taste |
*
|
| 1 | tablespoon |
parsley leaves
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.9 | l |
mussels
|
*
|
| 237 | ml |
white wine
dry |
*
|
| 15 | ml |
scallions, spring or green onions
chopped |
|
| 1 | sprig |
parsley leaves
|
*
|
| 0.5 | clove |
garlic
|
|
| 1 | small |
bay leaves
|
*
|
| 0.6 | ml |
thyme
|
*
|
| 1 | x |
black pepper
ground |
*
|
| 45 | ml |
butter
or margarine |
|
| 1 | x |
salt
to taste |
*
|
| 15 | ml |
parsley leaves
chopped |
|
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.
