Mussel Soup (Moules Mariniere)

Recipe Ingredients

3		Mussels - (abt 60 to 90)
3 tablespoons	45ml	Olive oil
4		Scallions - chopped
2		Garlic cloves - (or to taste) - minced
1 cup	237ml	White wine
1 tablespoon	15ml	Minced parsley
1		Bay leaf
1 cup	237ml	Clam juice (bottled is fine)
1 tablespoon	15ml	Fresh basil
		(or 1 tspn dried basil)
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

Wash mussels thoroughly several times and scrub well with a stiff brush. Trim all the fringe (beard) with a knife. Set aside.

In a large pot with a tight-fitting cover, heat olive oil and saute scallions and garlic until light gold in color. Add white wine, parsley, bay leaf, clam juice, basil, salt and pepper, and bring to a boil.

When boiling, add mussels and cover pot tightly. Cook over a high heat until mussels just open, no longer, about 4 or 5 minutes.

Serve in large bowls with liquid and with crusty bread for dipping.

This recipe yields 4 main dish servings or 6 appetizer servings.

Source:
Lynn Thomas on the http://www.prodigy.net Food BB

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