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Moules A La Mariniere
http://smittenkitchen.com/blog/2006/08/flexing-my-food-neuroses-an...
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Photo © Deb Perelman
Ingredients
categorized
original
2 cups light, dry white win or 1 cup dry white vermouth
An 8- to 10-quart enameled kettle with cover, though I’ve made this in many other pots successfully
1/2 cup minced shallots, or green onions, or very finely minced onions
8 parsley sprigs
1/2 bay leaf
1/4 teaspoon thyme
1/8 teaspoon pepper
6 tablespoons butter
6 quarts scrubbed, soaked mussels
1/2 cup roughly chopped parsley
Ingredients
categorized
original
Produce
Bay leaf
(
1/2
)
Parsley, sprigs
(
8
)
Parsley
(
1/2
cup
)
Shallots
(
1/2
cup
)
Thyme
(
1/4
teaspoon
)
Cooking & Baking
Pepper
(
1/8
teaspoon
)
Dairy
Butter
(
6
tablespoons
)
Other
An 8- to 10-quart enameled kettle with cover, though I’ve made this in many other pots successfully
6 quarts scrubbed, soaked mussels
2 cups light, dry white win or 1 cup dry white vermouth
Preparation
Read recipe preparation on
smittenkitchen.com
Smitten Kitchen
smittenkitchen.com
All 724 recipes
Social Stats
54.3
Rating
1-100
6
Tweets
95
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Shares
71
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Views
222
PinterestPins
Recipe Stats
Published August 26, 2006 (6 years ago).
7 people saved this recipe.
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