Mussels In Scallion Broth
|Vegetable broth||1⁄4 Cup (4 tbs)|
|Scallions||1 Bunch (100 gm), thinly sliced|
|Garlic||5 Clove (25 gm), minced|
|Dry white wine||1⁄2 Cup (8 tbs)|
|Mussels||3 Pound, scrubbed and debearded (64 Medium Size)|
|Chopped flat leaf parsley||1⁄3 Cup (5.33 tbs)|
Place the broth, scallions, and garlic in a Dutch oven and bring to a boil over high heat.
Reduce the heat to medium, cover, and simmer for 3 minutes, or until the scallions are wilted.
Add the wine and increase the heat to high.
Add the mussels.
Cover and cook, shaking the pot and stirring frequently, for 5 minutes, or until the mussels open.