Moules à la Marinière

Ingredients

• 6 quarts mussels
• Ya teaspoon thyme
• Ya cup minced green onions
• 6 tablespoons butter
• Ya cup minced shallots
• 2 cups light dry white wine
• Y2 cup chopped parsley
• French bread (optional)
• Y2 bay leaf

Method

1. 1

   If using uncultured mussels, scrub thoroughly under cold running water.

2. 2

   Cut off the beards and scrape off barnacles.

3. 3

   Soak mussels in cold water at least 2 hours, discarding any that float.

4. 4

   Drain.

5. 5

   In a deep saucepan with a tight-fitting lid, place the green onions, shallots, 0.25 cup of the chopped parsley, bay leaf, thyme, butter, and wine.

6. 6

   Bring to a boil over high heat and cook 2 to 3 minutes.

7. 7

   Add the mussels, cover, and steam 5 minutes, occasionally shaking the pot.

8. 8

   When the mussels have opened, remove from heat.

9. 9

   Lift the mussels from the hot stock with a strainer.

10. 10

    Discard any that have not opened.

11. 11

    Place the shells in bowls, strain the stock, ladle it into each bowl, and sprinkle with remaining parsley.

12. 12

    Serve at once with French bread.

As published

This recipe was extracted from Dining in--Minneapolis/St. Paul cookbook (1900) by Carla Waldemar, page 41. The excerpt below is the record exactly as published.

MOULES A LA MARINIERE 6 quarts mussels Ya teaspoon thyme Ya cup minced green onions 6 tablespoons butter Ya cup minced shallots 2 cups light dry white wine Y2 cup chopped parsley French bread (optional) Y2 bay leaf

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