Moules Marniere
Submitted by: MargeSLP
Mussels are cooked in a white wine mixture with garlic, thyme, green onion, ground pepper, Tabasco and butter, and then served in bowls along with the cooking liquid.
Ingredients
- 5 dozen mussels
- 2 garlic cloves, crushed
- 1 1/2 cup dry white wine
- 5 parsley sprigs
- 8 green onions, coarsely chopped
- 1 or 2 bay leaves
- 1 1/2 t. thyme
- 1 t. fresh ground pepper
- 1/2 t. Tabasco
- 6 Tbsp butter
- 1/2 cup finely chopped parsley
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Method
Scrub mussels well and remove the beard. Place in large kettle and add all ingredients, except chopped parsley. Cover, bring to boil and cook over high heat until mussels open (about 5-7 minutes.) As mussels steam, shake the kettle up and down, holding lid in place. Discard any mussels that do not open. Spoon mussels into soup plates along with cooking liquid, discarding bay leaves; sprinkle with chopped parsley.
Notes:
Number of Servings: 5 or 6
Submitted by: MargeSLP ( See all of MargeSLP Recipes )
