Steamed Mussels

Preparation info

  • 4 to 6

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 2 pounds mussels
  • ½ cup dry white wine or water
  • ½ teaspoon dried thyme
  • 1 small onion, quartered
  • 1 bay leaf


    Scrub the mussels and remove the beards. Rinse in several waters. Put them in a kettle with all the other ingredients. Cover. Bring to a boil and simmer for about ten minutes, until the mussels open. Discard any mussels that have not opened. Let the mussels chill and remove them from the shells. Chill until ready to use.