Steamed Mussels In White Wine

Course : Seafoods
Serves: 1
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2 cups dry white wine -- * see note
1/4 cup shallots -- finely chopped -or-
1/4 cup scallions -- finely chopped
1 dash thyme
1 piece bay leaf
4 pounds mussels -- scrubbed and scraped
1/3 cup chopped parsley

Preparation / Directions:

* 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

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