Steamed Mussels
Ingredients
- 24 mussels scrubbed and beards removed
- 1/2 cup dry white wine
- 2 tablespoons chopped parsley
- 1 bay leaf
- 1/4 teaspoon thyme
- 1/2 onion chopped
- 1 clove garlic chopped
- Salt and pepper to taste
Instructions
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Place all the ingredients in a pot with a tight fitting lid. Bring to a boil. Cook for about 7 to 10 minutes, or until all the mussels open.
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Serve mussels with the broth and crusty bread.
Recipe Notes
Adapted from The New York Times Heritage Cookbook, 1972.
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