Recipe - Dina Merrills Classic Mussels Mariniere

4 pt Mussels
1 cup Dry white wine
1 tablespoon Scallion; chopped
1 Sprig parsley
One half Garlic clove
1 small Bay leaf
1/8 teaspoon Thyme
Ground pepper; several
Gratings
3 tablespoon Butter or margarine
Salt to taste
1 tablespoon Parsley; chopped

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 1/3 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. Serves 4 to 6. Formatted by Mary Wilson, BWVB02B.
Posted to EATL Digest 22 Aug 96

Date: Fri, 23 Aug 1996 10:40:55 0500

From: LD Goss ldgoss@METRONET.COM