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Mussels Mariners Style




Source of Recipe


the web


List of Ingredients




10-pounds mussels

pinch thyme

few bay leaves

3-cloves garlic, crushed

2-cups white wine

1-tbs crushed peppercorn

1/4-cup fine chopped shallots

1 1/2-tbsp butter

2-ounces chopped parsley



Recipe



Clean mussels thoroughly, removing all barnacles seaweed and the beard. This is the little muscle with which they attach themselves in clusters. After cleaning, wash again several times in cold water. In a wide casserole or kettle with cover sauté crushed garlic and chopped shallots. Add the rest of the spices and deglaze with wine, do not add salt. Add cleaned mussels, cover and cook on high heat until they are all opened up. Toss and shake them around in the end. Place butter and chopped parsley in another casserole. Pour all the juice of the steamed mussels on top of the butter and reduce until half of its original amount. Pour back over mussels of which one half of the shell has been removed. Reheat and serve with garlic bread on the side.