Mussels Mariniere


  • 4 quarts mussels, cleaned and debearded
  • 2 cloves garlic, minced
  • 1onion, chopped
  • 6 tablespoons chopped fresh parsley
  • 1bay leaf
  • ¼ teaspoon dried thyme
  • 2 cups white wine
  • 3 tablespoons butter, divided
  • Directions

  • Step 1

    Scrub mussels.Pull off beards, the tuft of fibers that attach each mussel to it’s shell, cutting them at the base with a paring knife.Discard those that do not close when you handle them and any with broken shells.Set aside.


  • Step 2

    Combine onion, garlic, 4 tablespoons parsley, bay leaf, thyme, wine, and 2 tablespoons butter in large pot.Bring to boil.Lower heat, and cook 2 minutes.Add mussels, and cover.Cook just until shells open, 3 to 4 minutes.Do not overcook.Remove mussels from sauce, and place in bowls.

  • Step 3

    Strain liquid, and return to pot.Add remaining butter and parsley.Heat until butter melts.Pour over mussels.

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