*  Exported from  MasterCook  *
 
                  Dina Merrill’s Classic Mussels Mariniere
 
 Recipe By     :
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Shellfish                        Mussels
                 Celebrity
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    4      pints         Mussels
    1      cup           Dry white wine
    1      tablespoon    Scallion -- chopped
    1                    Sprig parsley
      1/2                Garlic clove
    1      small         Bay leaf
      1/8  teaspoon      Thyme
                         Ground pepper -- several
                         gratings
    3      tablespoons   Butter or margarine
                         Salt to taste
    1      tablespoon    Parsley -- chopped
 
 Scrubbed mussel shells with a stiff brush, wash well. Place shells in a kettle
 with wine, scallion, parsley, garlic, bay leaf, thyme and pepper.
 Cover kettle tightly and cook over high heat until shells open, about 5 minutes.
 Remove mussels from the kettle.  Take off top shells and place mussels in a deep
 heated dish or tureen. Strain stock and cook over high flame until reduced by
 1/3 its original quantity. Add butter and salt to taste; heat through.  Pour
 over mussels in tureen. Add chopped parsley for garnish.  Serve in deep soup
 plates or small casseroles and eat the mussels directly from the shell.  Serves
 4 to 6.
 Formatted by Mary Wilson, BWVB02B.
 
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