• 5 lbs of mussels
  • 3 cups of dry white wine
  • 1 bay leaf
  • 1 cup of scallion
  • 2 cups of seafood broth {knorr type}
  • 2 cloves of garlic crushed
  • 1 cup of cream


Put mussels in the sink with enough ice to keep them cold. If some of the mussels are opened you may try to close them by hitting them on the side of the sink, they might just be asleep, that will wake them up. If they won't close discard them.Clean and debeard them.Boil the liquids [minus the cream] and spices for about 20 minutes. Add mussels and boil until opened shaking the pan 2-3 times. Remove the mussels to individual soup bowls. Add the cream to the liquid and pour over mussels.Make sure you have plenty of good french bread to soak-up the juices. Bon Appetit.

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Submitted 6/13/05.
Source: Unknown
Submitted By: Louise E.
Moules Marinieres