Recipes	Post Office Box 141 Long Cove Road Tenants Harbor, Maine USA 04860 Tel: 1-888-229-1436 email: gem@midcoast.com

Moules Mariniere INGREDIENTS: 2 tablespoons softened butter 2 tablespoons diced shallots 3 pounds mussels, cleaned 2 cups white wine 2 tablespoons chopped parsley, more for garnish 1 teaspoon chopped thyme 2 bay leaves Salt and pepper 2 tablespoons flour INSTRUCTIONS: Melt 1 tablespoon butter in a deep sauté pan. Add shallots and cook until tender. Add mussels, wine, parsley, thyme, bay leaves, salt and pepper. Cover and steam until mussels open, about 5 minutes. Meanwhile, rub remaining tablespoon butter and flour together to form a paste. Remove mussels to a shallow bowl with a slotted spoon. Bring broth to a boil and whisk in butter-flour mixture, a small pinch at a time, just until thickened to your taste. Adjust seasonings and pour broth over mussels. Serve garnished with chopped parsley. Yield: 6 servings. Return to recipe index