Another bivalve mollusk like the clam, the mussel in its blue-black oval shell is a great delicacy as well as one of the most abundant of seafoods. Mussels must be very well scrubbed, have their beards scraped away, and any open raw mussels should be discarded.Also, try to move the halves of the shell. If they slide, discard the mussel, for it may be full of mud.


  • 2 cups (1/2L) dry white wine, or 1 1/2cups(3 1/2dL) dry vermouth mixed with 1/2 cup(1dL)water
  • 1/4 cup(1/2dL)finely chopped shallots or scallions
  • Pinch of thyme
  • 1 bay leaf
  • 4 pounds(1800 g) mussels, scrubbed and scraped
  • 1/3 cup (3/4dL) chopped parsley


Put the wine, shallots or scallions, thyme, and bay leaf in a large pot and boil briskly for 10 minutes. Add the mussels, cover tightly, and boil 3-5 minutes, giving the pot a shake once or twice. If the mussels have opened, they are done; if not, cover and cook 1-2 minutes longer until all are opened. Spoon into large soup plates with a portion of broth. Sprinkle with parsley and serve with crusty bread.Comment:I know this recipe doesn't have garlic in it, but maybe you could just add some

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Submitted 6/13/05.
Source: The Fannie Farmer Cookbook
Submitted By: Linda Wilson
Steamed Mussels in White Wine