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Ingredients

  • 3 Quarts Foley's Fresh Mussels
  • 1 cup white wine
  • 2 tablespoons chopped parsley
  • 2 tablespoons butter
  • 1/2 teaspoon pepper
  • 1 small onion, thinly sliced
  • Salt, to taste

DIRECTIONS

Pull or cut off hairy brown beard and scrub mussels. In a large, non-reactive sauce pan or flameproof casserole, combine wine, parsley, onion and butter. Bring to a boil over high heat. Reduce heat to medium and simmer for 2 minutes. Add mussels, cover and raise heat to high. Cook, tossing and stirring once or twice, until mussels have opened and are cooked through, 5-7 minutes. Discard any mussels that do not open. Remove mussels to a large serving bowl. Strain liquid from pot through a sieve lined with a double layer of cheesecloth. Season with salt and pepper to taste. Pour over mussels and serve at once.

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