Mussels Marinière

James Beard's recipe for this French dish.

1 large onion, chopped
1 clove garlic, chopped
2 to 3 sprigs parsley
Pinch of DLM Thyme
2 lbs mussels, rinsed
3 Tbsp Vera Jane's Extra-Virgin Olive Oil
1 cup white wine
3 Tbsp butter
Freshly ground pepper
Chopped parsley

Place onion, garlic, parsley sprigs, thyme, mussels, olive oil 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 butter, pepper, and chopped parsley to the broth. Ladle over mussels and serve immediately on crisp French bread to sop up the broth.

Makes 4 servings

Allergy Warning: Contains MilkContains Shellfish

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