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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
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.
Serve mussels with the broth and crusty bread.
Recipe Notes
Adapted from The New York Times Heritage Cookbook, 1972.