| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Seafood | 1 | Servings | |
INGREDIENTS
| 2 | c | Dry white wine; * see note |
| 1/4 | c | Shallots; finely chopped -or |
| 1/4 | c | Scallions; finely chopped |
| 1 | pn | Thyme |
| 1 | Bay leaf | |
| 4 | lb | Mussels; scrubbed & scraped |
| 1/3 | c | Chopped parsley |
INSTRUCTIONS
Recipe by: Kay Hinga <[email protected]> * or 1 1/2 cups dry vermouth mixed with 1/2 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 3-5 minute giving the pot a shake once or twice. If the mussels have opened, they are if not, cover and cook 1-2 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 MM-Recipes Digest V4 #272 by Julie Bertholf <[email protected]> on Oct 16, 1997
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