Mussels Marinière

Name: Mussels Marinière
Yield: 4 Servings.
Cuisine: France
Ingredients: 2 sprigs fresh parsley; ½ teaspoon dried thyme; ½ bay leaf; 2 teaspoons butter; 2 pounds mussels; 1 cup dry white wine; 2 small onions, quartered; Salt and freshly ground pepper to taste; Pinch of cayenne pepper; 2 shallots, coarsely chopped

Preparation info

4
Servings.

Difficulty
Easy

Appears in

A Feast Made for Laughter

By Craig Claiborne

Published 1982

About

Ingredients

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

Europe
France
Fish course
Starter
Pescatarian
Gluten-free
Mediterranean

Method

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.
Serve the mussels and broth in hot soup plates with cru