MUSSELS MARINIERE
serves 4
3 pounds mussels (about 5-6 dozen)
butter or margarine
3 shallots, minced
1 garlic clove, minced
1/2 cup dry white wine
1/4 teaspoon salt
1/8 teaspoon pepper
1 tablespoon chopped Parsley
Discard any mussel that remains open when tapped with fingers.
Rinse thoroughly under running cold water to remove all the sand.
Scrub clean with a stiff metal brush, scraping off any loose barnacles with a knife.
With shears, clip off beards.
In 5 quart saucepan or Dutch oven over medium high heat,
put in 2 tablespoons hot butter or margarine, cook shallots and garlic 1 minute, stirring.
Add wine and mussels.
Sprinkle mussels with salt and pepper.
Cover and simmer 6-8 minutes until shells open, stirring occasionally.
With slotted spoon, remove mussels to bowl, (Discard any that remain unopened).
Without disturbing sediment in bottom of saucepan,
pour stock into 1 1/2 quart saucepan, heat.
Meanwhile, discard halves of mussel shells to which meat is not attached.
Arrange mussels in shells, open side up, in soup plates.
Into hot stock, stir 1 tablespoons butter or margarine,
Pour over mussels, sprinkle servings with parsley.
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