Mussels Mariniere
- Reviews 1
Ready In: 1 hr 5 mins
Serves: 6
Ingredients
- 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
Directions
- 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.
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off