Ingredients
8 cups mussels cooked w/
1 sliced medium onion
5 thyme sprigs
1/3 Turkinsh bay leaf
pinch white pepper
1 cup water over high heat until mussels just opened wide 6-8 min, discarding mussels that didn’t open after 8 minutes.
Save 1 1/4 cup liquor separately
1 1/2 cup white wine
2/3 oz shallot finely minced
2 pinches finely minced parsley
1/3 cup butter
2 soup spoons bread crumbs fine semolina
Preparation
After decanting the mussel liquor & rinsing the sand, add the white wine and shallot. Reduce it vigorously until about 3 Tbls are left. Then add 1 1/4 cup cooking liquor water. Boil it for only a few seconds without reducing it. Turn off the heat. Add to the sauce always off the fire, pepper and butter in small pieces. Sprinkle the bread crumbs, then parsley and lemon juice, shaking a little. Put the mussels back into the casserole. Shake them in the sauce for a few seconds to heast the mussels and cover completely do not overheat.
