Mussels Meuniere
Instructions:
- 1 Tablespoon Olive oil
- 1/4 Cup Minced shallots
- 3 Tablespoon Chopped garlic
- 2 Bay leaves
- 2 Sprigs Fresh thyme
- 2 Cup White wine
- 1 Stick Butter; cut into cubes
- 2 Dozen Live mussels; scrubbed, debearded
- 3 Tablespoon Chopped parsley
- Salt; to taste
- Freshly−ground black pepper; to taste
- Crusty bread
- In a saute pan, heat the olive oil.
- When the oil is hot, saute the shallots and garlic.
- Add the bay leaves and thyme. Add the wine and butter.
- Bring up to a boil, reduce to a simmer.
- Add the mussels to the wine mixture and cover.
- Simmer the mussels for 5 to 8 minutes or until the shells open.
- Discard any shells that do not open.
- Stir in the parsley and season with salt and pepper.
- Divide the mussels between two bowls and serve with crusty bread.
- This recipe yields 2 servings.