*  Exported from  MasterCook  *

                 Dina Merrill's Classic Mussels Mariniere

Recipe By     :
Serving Size  : 6    Preparation Time :0:00
Categories    : Celebrity                        Mussels

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   8      c             Mussels
   1      c             Dry white wine
   1      tb            Scallion -- chopped
   1                    Parsley sprig
     1/2  cl            Garlic
   1      sm            Bay leaf
     1/8  ts            Thyme
                        Ground pepper --
                        - several gratings
   3      tb            Butter
                        Salt -- to taste
   1      tb            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.

Yield: 6 Servings

Formatted by: Mary Wilson (BWVB02B)


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