Mussels Marinière

James Beard's recipe for this French dish.

Ingredients:

• 1 large onion, chopped
• 2-3 sprigs parsley
• Pinch of thyme
• 3 lbs mussels, washed, de-bearded, and soaked
• 6 Tbsp butter
• 1 cup white wine
• Chopped parsley

Directions:

Place onion, parsley sprigs, thyme, mussels, and 3 Tbsp butter, cut into bits, in a large saucepan. Pour wine over mussels. Cover and simmer until mussels open. Remove mussels as they open, remove the half shell, and place in a large bowl or tureen. Add the remaining butter and chopped parsley to the broth. Ladle over mussels and serve immediately. Serve on crisp French bread to sop up the broth. If desired, substitute 3 cloves of garlic, minced, for the onion and olive oil for the butter.

Makes 4 servings