By Anonymous -

“This is a simple recipe. Most of the work is preparing the mussels; cooking takes very little time. When you have finished eating the mussels, dip bread in the buttery wine sauce.”


Ingredients:


  • 4 quarts

    mussels, cleaned and debearded

  • 2 cloves

    garlic, minced

  • 1

    onion, chopped

  • 6 tablespoons

    chopped fresh parsley

  • 1

    bay leaf

  • 1/4 teaspoon

    dried thyme

  • 2 cups

    white wine

  • 3 tablespoons

    butter, divided

Directions:






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