Monies Mariniere (Steamed Mussels)
|Dry white wine||1 1⁄2 Cup (24 tbs)|
|Finely chopped shallots/2 tablespoons finely chopped onion||4|
|Powdered thyme||1⁄4 Teaspoon|
|Chopped parsley||3 Tablespoon|
Brush and scrape mussel shells thoroughly, and wash in several waters.
Place in deep kettle; add wine, shallots, pepper and thyme.
Cover, bring to boil and simmer 6-8 minutes until shells open.
Remove mussels in shells to large deep casserole or serving platter, and cover with hot, damp towel to keep warm.
Carefully strain broth through cheesecloth into another saucepan to remove sand.
Bring to boil, and reduce to 1/2 the quantity.
Blend butter or margarine and flour, and add to broth, stirring constantly until thickened.
Taste for seasoning, and pour sauce over mussels.
Serve immediately in soup dishes, and use cocktail forks to eat mussels directly from shells.