Preparation:
* or 1 1/2 cups dry vermouth mixed with 1/2 cup water
Put the wine, shallots or scallions, thyme and bay leaf in a large pot and boil briskly for 10 minutes.
Add the mussels, cover tightly, and boil 3-5 minutes, giving the pot a shake once or twice.
If the mussels have opened, they are done; if not, cover and cook 1-2 minutes longer until all are opened.
Spoon into large soup plates with a portion of broth.
Sprinkle with parsley and serve with crusty bread.
From the Fanny Farmer Cookbook |
