• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Dina Merrill's Classic Mussels Mariniere

  • Recipe Submitted by on

Category: Shellfish

 Ingredients List

  • 4 pt Mussels
  • 1 c Dry white wine
  • 1 tb Scallion; chopped
  • 1 Sprig parsley
  • 1/2 Garlic clove
  • 1 sm Bay leaf
  • 1/8 ts Thyme
  • Ground pepper; several
  • Gratings
  • 3 tb Butter or margarine
  • 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. Serves 4 to 6. Formatted by Mary Wilson, BWVB02B.

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