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6
servingsEasy
Published 1966
Scrub the mussels well to remove all exterior sand and dirt. Place them in a large kettle with the shallots, onions, parsley, salt and pepper to taste, cayenne, wine, butter, bay leaf and thyme. Cover and bring to a boil. Simmer for five to ten minutes, or until the mussels have opened.
Lift mussels from the broth and discard any that have not opened.