Recipe - Steamed Mussels In White Wine

2 cup Dry white wine; * see note
One fourth cup Shallots; finely chopped or
One fourth cup Scallions; finely chopped
1 pn Thyme
1 Bay leaf
4 pound Mussels; scrubbed & scraped
1/3 cup Chopped parsley

Recipe by: Kay Hinga HINGA@IPFWCVAX.BITNET * or 1 One half cups dry vermouth
mixed with One half cup water

Put the wine, shallots or scallions, thyne and bay leaf in a large pot and
briskly for 10 minutes. Add the mussels, cover tightly, and boil 35 minute
giving the pot a shake once or twice. If the mussels have opened, they are
if not, cover and cook 12 minutes longer until all are opened. Spoon into
soup plates with a portion of broth. Sprinkle with parsley and serve with c
bread.

From the Fanny Farmer Cookbook
Posted to MMRecipes Digest V4 #272 by Julie Bertholf
jewel1@ix.netcom.com on Oct 16, 1997