Prep 45 mins
Cook 20 mins
Recipe from an old magazine article and is from the Cramond Inn, near Edinburgh, Scotland, an ancient inn built in 1670.
- 1 onion, minced
- 1 garlic clove, minced
- 3 tablespoons butter
- 3 quarts mussels
- 1 cup white wine or 1 cup dry vermouth
- 1 carrot, sliced
- 3 tablespoons parsley, chopped
- 1 bay leaf
- 3 sprigs thyme or 1 teaspoon thyme, powdered
- 3 sprigs tarragon or 1 teaspoon tarragon, powdered
- Scrub the mussels in several waters.
- Fry onions and garlic in butter until golden.
- Place mussels with the onion-garlic mixture on top into a large pot. Cover mussels with water just enough to cover.
- Add wine, carrot and spices to pot. Cover and boil rapidly.
- When the mussels open, they are done (throw out any that do not open).
- Remove from pan, strain the bouillon and pour it over the mussels to serve.
I made this exactly as posted, except I ended up using a combination of littleneck clams and PEI mussels. I enjoyed this, but I found it to be lacking somewhat in flavor, despite all the wonderful ingredients. The broth just wasn't very rich. I think the problem lies in the fact that there's too much water. I think about half the water would have been better. I love the ingredients, though (although I could probably do without the carrot, which I found unusual). Made for ZWT 8.