2 pounds mussels, debearded and scrubbed
8 ounces dry white wine
1 ounce garlic, chopped
1/2 teaspoon black pepper
4 sprigs fresh thyme
2 bay leaves
2 ounces leek, julienne
2 ounces carrot, julienne
4 ounces whole butter
1 tablespoon fresh parsley, chopped
Servings: 2
1. Combine the mussels, wine, garlic, pepper, thyme, bay leaves, leeks and carrots in a large sautoir.
2. Cover the pan and bring to a boil. Steam until the mussels open.
3. Remove the mussels and arrange them in 2 large soup plates.
4. Reduce the cooking liquid by half, monter au beurre and pour the sauce over the mussels. The carrots and leeks should remain on top of the mussels as garnish.
5. Sprinkle with chopped parsley and serve with French bread.
8 ounces dry white wine
1 ounce garlic, chopped
1/2 teaspoon black pepper
4 sprigs fresh thyme
2 bay leaves
2 ounces leek, julienne
2 ounces carrot, julienne
4 ounces whole butter
1 tablespoon fresh parsley, chopped
Servings: 2
1. Combine the mussels, wine, garlic, pepper, thyme, bay leaves, leeks and carrots in a large sautoir.
2. Cover the pan and bring to a boil. Steam until the mussels open.
3. Remove the mussels and arrange them in 2 large soup plates.
4. Reduce the cooking liquid by half, monter au beurre and pour the sauce over the mussels. The carrots and leeks should remain on top of the mussels as garnish.
5. Sprinkle with chopped parsley and serve with French bread.
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