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Classic Mussels Mariniere

Make Dina Merrill's Classic Mussels Mariniere at home with Mussels, Dry White Wine, Scallion, Parsley, and Garlic. Serves 6. Save it, add the ingredients to your shopping list, and cook it tonight.

Ingredients

• 4 pt
• 1 cup
• 1 tbsp
• 1 sprig
• 1/2
• 1
• 1/8 tsp
• 3 tbsp
• 1 tbsp

Method (preview)

1. 1

   Scrubbed mussel shells with a stiff brush, wash well. Place shells in a kettle with wine, scallion, parsley, garlic, bay leaf, thyme and pepper.

2. 2

   Cover kettle tightly and cook over high heat until shells open, about 5 minutes.

3. 3

   Remove mussels from the kettle.

4. 4

   Take off top shells and place mussels in a deep heated dish or tureen.

5. 5

   Strain stock and cook over high flame until reduced by 1/3 its original quantity.

6. 6

   Add butter and salt to taste; heat through.

7. 7

   Pour over mussels in tureen.

8. 8

   Add chopped parsley for garnish.

9. 9

   Serve in deep soup plates or small casseroles and eat the mussels directly from the shell.