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Ingredients
- 4 shallots finely chopped
- 3 oz butter
- 300 mls dry white wine
- 2-3 T finely chopped flat-leaved parsley
- 2 sprigs thyme
- 1 bay leaf
- Freshly ground pepper
- 48-60 cleaned unopened mussels
- 1 T Flour
Ingredients
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Instructions
- Sauté shallots in 1 oz butter until transparent.
- Add the wine, ½ the parsley, the thyme, bay leaf and pepper and simmer gently for 10 minutes
- Add the mussels and herbs and cover pan tightly
- Shake pan constantly until the mussels open discarding any that don’t.
- Remove mussels from the pan and keep warm. Reduce liquor to half thickening with beurre manie (made by rolling 2 oz butter with the flour
- Sprinkle with rest of parsley and serve.