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4 pints Mussels
1 cup Dry White Wine
1 Tablespoon Scallion, chopped
1 Sprig Parsley
1/2 Garlic Clove
1 small Bay Leaf
1/8 teaspoon Thyme
Ground Pepper, several gratings
3 Tablespoons Butter or Margarine
Salt to taste
1 Tablespoon Parsley, chopped
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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.
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