Wednesday, January 18, 2017

Dina Merrill's Mussels Mariniere

Dina Merrill's Mussels Mariniere

4 pints mussels
1 cup dry white American wine
1 tablespoon chopped scallions
Sprig of parsley
1/2 clove of garlic
1/4 of a bay leaf
1/16 teaspoon thyme
Grating of freshly ground pepper
3 tablespoons butter
Salt to taste
1 tablespoon chopped parsley

Scrub mussel shells thoroughly with a stiff brush and wash in several waters. Place shells in a kettle with the wine, scallions, parsley, garlic, bay leaf, thyme and pepper. Cover kettle tightly, cook over high heat until the shells open (about 5 minutes). (Clams may be substituted for mussels though flavor may vary slightly.)

Remove the mussels from the kettle, take off the top shell and place mussels in a deep heated dish or tureen. Strain the stock, reduce it over high flame by 1/3 its original quantity. Add butter and salt to taste, heat through, pour over the mussels in tureen. Add chopped parsley for garnish. Serve in deep soup plates or small casseroles and eat the mussels directly from the shell. Serve with thick slices of crusty French bread.

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