Ingredients
-
1
-
1
-
3
-
3
-
1
-
1
-
3
-
1
-
3
-
3
-
-
-
-
-
Directions
Mussels Mariniere, Recipe from an old magazine article and is from the Cramond Inn, near Edinburgh, Scotland, an ancient inn built in 1670 , I made this exactly as posted, except I ended up using a combination of littleneck clams and PEI mussels I enjoyed this, but I found it to be lacking somewhat in flavor, despite all the wonderful ingredients The broth just wasn’t very rich I think the problem lies in the fact that there’s too much water I think about half the water would have been better I love the ingredients, though (although I could probably do without the carrot, which I found unusual) Made for ZWT 8
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Steps
|
1
Done
|
Scrub the Mussels in Several Waters. |
|
2
Done
|
Fry Onions and Garlic in Butter Until Golden. |
|
3
Done
|
Place Mussels With the Onion-Garlic Mixture on Top Into a Large Pot. Cover Mussels With Water Just Enough to Cover. |
|
4
Done
|
Add Wine, Carrot and Spices to Pot. Cover and Boil Rapidly. |
|
5
Done
|
When the Mussels Open, They Are Done (throw Out Any That Do not Open). |
|
6
Done
|
Remove from Pan, Strain the Bouillon and Pour It Over the Mussels to Serve. |
