Manly Mussels
Source of Recipe
Internet
List of Ingredients
3 1/2 - 4 pounds mussels, well scrubbed and debearded
4 tbs (1/2 stick unsalted butter)
1/4 cup minced shallots
One small bay leaf
1 tbs chopped fresh thyme
One cup dry white wine
6 tbs chopped fresh parsley
Salt and pepper to taste
Loads of crusty french bread
1/4 cup heavy cream
Recipe
Discard any mussels that do not close to the touch.
In large stockpot over low heat, melt butter.
Add shallots and saute until translucent - about two to three minutes.
Add bay leaf, thyme and wine and raise heat to medium and cook for two minutes.
Add manly mussels and scatter four tablespoons of parsley over the top.
Season with salt and pepper to taste.
Cover and cook (shaking the pot once or twice) until the manly mussels open (about four to five minutes).
Using a slotted spoon transfer the mussels to the four warmed soup bowls dividing them equally or unequally depending upon who's looking hungry.
Discard any wimpy mussels that have not opened.
Add cream to broth and spoon the broth over manly mussels.
Sprinkle remaining two tablespoons of parsley.
Serve immediately with french bread to dip and dip and dip into the broth - yummmmmmmmmmmm.
Provide small bowls for discarded shells if anyone actually gets around to eating the manly mussels.
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