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June 2019

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Dina Merrill's Classic Mussels Mariniere Recipe

Dina Merrill's Classic Mussels Mariniere recipe and other soup recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Dina Merrill's Classic Mussels Mariniere recipe  PDF



4 pints Mussels
1 cup Dry white wine
1 tablespoon Scallion chopped
1 Sprig parsley
1/2 Garlic clove
1 small Bay leaf
1/8 teaspoon Thyme
Ground pepper several gratings 3 tablespoons Butter or margarine
Salt to taste 1 tablespoon Parsley chopped

Scrubbed mussel shells with a stiff brush, wash well. Place shells in a kettle with wine, scallion, parsley, garlic, bay leaf, thyme and pepper. Cover kettle tightly and cook over high heat until shells open, about 5 minutes. Remove mussels from the kettle. Take off top shells and place mussels in a deep heated dish or tureen. Strain stock and cook over high flame until reduced by 1/3 its original quantity. Add butter and salt to taste heat through. Pour over mussels in tureen. Add chopped parsley for garnish. Serve in deep soup plates or small casseroles and eat the mussels directly from the shell. Serves 4 to 6. Formatted by Mary Wilson, BWVB02B.

Dina Merrill's Classic Mussels Mariniere recipe and other soup recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 3.5 Rating 3.5
732 people have voted
Last Reviewed on 2019-06-16



Sunday, Jun 16 2019 Download & Print Dina Merrill's Classic Mussels Mariniere recipe  PDF   Soup recipes RSS   New

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