| 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 <HINGA@IPFWCVAX.BITNET> * 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
<jewel1@ix.netcom.com> on Oct 16, 1997
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