Steamed Mussels In White Wine

Recipe Ingredients

2 cups	474ml	Dry white wine - * see note
1/4 cup	36g / 1.3oz	Shallots - finely chopped -or-
1/4 cup	36g / 1.3oz	Scallions - finely chopped
1		Thyme
1		Bay leaf
4 lbs	1816g / 64oz	Mussels - scrubbed and scraped
1/3 cup	48g / 1.7oz	Chopped parsley

Recipe Instructions

* or 1 1/2 cups dry vermouth mixed with 1/2 cup water

Put the wine, shallots or scallions, thyme and bay leaf in a large pot and boil briskly for 10 minutes.

Add the mussels, cover tightly, and boil 3-5 minutes, giving the pot a shake once or twice.

If the mussels have opened, they are done; if not, cover and cook 1-2 minutes longer until all are opened.

Spoon into large soup plates with a portion of broth.

Sprinkle with parsley and serve with crusty bread.

From the Fanny Farmer Cookbook

Source:
Kay Hinga

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