Mussels Marinière

Preparation info
  • 4

    • Difficulty


Appears in
A Feast Made for Laughter

By Craig Claiborne

Published 1982

  • About


  • 2 pounds mussels
  • 2 shallots, coarsely chopped
  • 2 small onions, quartered


  1. Scrub the mussels well to remove all exterior sand and dirt. Place them in a large kettle with the shallots, onions, parsley, salt, pepper, cayenne, wine, butter, bay leaf, and thyme. Cover and bring to a boil. Simmer 5 to 10 minutes, or until the mussels have opened. Discard any mussels that have not opened.
  2. Serve the mussels and broth in hot soup plates with cru