Mussels Mariniere Recipe
I haven't made this yet, but I got this from the Williams-Sonoma Seafood book. I love seafood and I am planning to try this once I get a break from my
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.food.com.
Cooking tools:
- Saucepan
- Stove
- Measuring spoon
- Microplane
- Chef's knife
- Cutting board
- Pepper mill
- Toaster
- Soup bowl
Ingredients
- 4 tablespoons unsalted butter
- 3 garlic cloves, minced
- 2 large shallots, minced
- 1 small leek, white part only, finely chopped
- 1 tablespoon fresh thyme, minced
- 1 lemon, grate zest and reserve juice
- 2 lbs large black mussels, rinsed and debearded
- 1 cup dry white vermouth (can be substituted with white wine)
- fresh ground pepper
- 1/2 cup Italian parsley, minced
- 1 bay leaf
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