Mussels A La Mariniere
|Dry white wine||1 Cup (16 tbs)|
|Shallots||3 , chopped|
|Ground black pepper||To Taste|
|Mussels||3 Pound, scrubbed and debearded|
|Chopped parsley||1⁄4 Cup (4 tbs)|
Combine the wine, shallots, parsley sprigs, bay leaf, thyme, black pepper and butter in a kettle.
Bring to a boil and simmer about three minutes.
Add the mussels to the kettle, cover and cook quickly over high heat.
Occasionally shake the kettle up and down, holding the lid tightly in place.
This will redistribute the mussels so they will cook evenly.
Cook five to ten minutes, or until the mussels are opened.
Discard any mussels that do not open.
Using a large spoon, dip the mussels into soup plates.
Spoon the cooking liquid over the mussels and sprinkle with the chopped parsley.