Moules a la Mariniere
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This is a traditional dish of France. I only hope that your are among the fortunate Americans who live where mussels are to be found in the market.
INGREDIENTS
1 cup water
Salt and pepper
Whole peppercorns
1 teaspoon thyme
2 bay leaves
1 clove garlic
1/4 cup parsley
1 carrot
1 medium onion
1 cup white wine
1 quart musselsPlace 1 cup water into a pot. Add salt, pepper, a few bruised peppercorns, 1 teaspoon thyme, 2 bay leaves, 1 minced clove garlic, 1/4 cup minced parsley, 1 carrot cut into small pieces, and 1 medium-sized onion cut into small pieces. Bring to a boil. Simmer for 10 minutes.
Add 1 cup white wine and 1 quart mussels. Place a cover on the pot and cook over medium heat for approximately 10 minutes or until the mussel shells have opened. Discard any that do not open.
Serve the mussels in their shells in a tureen swimming in their broth, or in individual deep soup plates with as much broth as the plates will hold.
Makes 4 servings