MOULES MARINIERES (MUSSELS)|
2 qt. mussels, very clean
1 onion, cut small
2 gal. white wine
thyme and bay leaf
In a pan melt butter; add thyme, bay leaf, parsley and
mussels. Pour the wine over and pepper. Cover. Cook full
flame until the mussels open; take the mussels out on a hot
tray. Withdraw bay leaf, parsley and thyme. Add cream to the
sauce. Pour over the mussels. Eat and enjoy. It's delicious!
This is a recipe from our database at Cookbooks On/Line!
1,000,000+ free recipes and free software at: http://www.cookbooks.com
Accuracy is believed to be good, but is not guaranteed.
This recipe posting is intended for personal use only. You can
print a copy for yourself and/or your friends, but you cannot publish
it or post it to any Internet or other public site without our permission.