INGREDIENTS

INSTRUCTIONS

Discard any mussels that are not tightly closed. Scrub remaining mussels
under cold running water. With a sharp knife, trim off the "beard" around
edges. Place mussels in a large bowl and cover with cold water. Let soak 1
to 2 hours, then drain. In a 6-quart kettle, saute onion and garlic in 1/3
cup butter until golden and tender-about 10 minutes. Add wine, lemon juice,
1/4 cup parsley, pepper, and thyme; bring to boiling. Add mussels; cook
over high heat, covered, 5 to 8 minutes, or until shells open. Shake kettle
frequently, so mussels will cook uniformly. With slotted spoon, remove
mussels to heated serving dish. Cover with hot, damp cloth. Quickly return
cooking liquid to boiling; boil, uncovered, until reduced to about 2
cups-about 5 minutes. Mix soft butter with flour until smooth. Stir into
boiling liquid, and cook, stirring, 2 minutes longer. Taste, and add salt
if needed. Spoon sauce over mussels; sprinkle with remaining parsley. Serve
immediately.
Posted to EAT-L Digest 22 Aug 96
From:    "Denise R. Jones" <DRJBUDDY@AOL.COM>
Date:    Fri, 23 Aug 1996 15:17:36 -0400

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