INGREDIENTS

INSTRUCTIONS

Note: When purchasing mussels, choose those with uncracked, firmly
closed shells. Before steaming, scrub the shells well with a  vegetable
brush to remove sand; debeard the mollusk. Fresh mussels  can be stored
in the refrigerator, covered with a damp cloth, for one  to two days;
do not store the mussels immersed in water or they will  drown. Melt
the butter in a Dutch oven set over medium heat. Add the  shallots and
the garlic; cook until transparent, about 3 minutes. Add  the thyme,
bay leaves, and wine. Bring mixture to a boil over high  heat. Add
mussels, and cover. Cook, shaking pan often, until mussels  open, 5 to
6 minutes. Discard any mussels that fail to open. Using a  slotted
spoon, transfer mussels to a large bowl, reserving liquid in  pan.
Sprinkle 1/4 cup parsley over the mussels. Remove and discard  bay
leaves and thyme. Return liquid to low heat; stir in creme  fraiche and
remaining 1/4 cup parsley. Cook just until warm again,  and pour over
mussels. Serve. Serves 4 to 6.  Cuisine: "Mexican" Source: "Martha
Stewart Living -  (www.marthastewart.com)" S(Formatted for MC5): "by
Lynn Thomas -  Lynn_Thomas@prodigy.net"  Per serving: 192 Calories
(kcal); 12g Total Fat; (87% calories from  fat); 1g Protein; 3g
Carbohydrate; 31mg Cholesterol; 9mg Sodium Food  Exchanges: 0
Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 2  1/2 Fat; 0 Other
Carbohydrates  Recipe by: Martha Stewart  Converted by MM_Buster v2.0n.

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