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Prep Time: 45 Minutes Cook Time: 20 Minutes |
Ready In: 65 Minutes Servings: 6 |
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Recipe from an old magazine article and is from the Cramond Inn, near Edinburgh, Scotland, an ancient inn built in 1670. Ingredients:
1 onion, minced |
1 garlic clove, minced |
3 tablespoons butter |
3 quarts mussels |
1 cup white wine or 1 cup dry vermouth |
1 carrot, sliced |
3 tablespoons parsley, chopped |
1 bay leaf |
3 sprigs thyme or 1 teaspoon thyme, powdered |
3 sprigs tarragon or 1 teaspoon tarragon, powdered |
Directions:
1. Scrub the mussels in several waters.
2. Fry onions and garlic in butter until golden.
3. Place mussels with the onion-garlic mixture on top into a large pot. Cover mussels with water just enough to cover.
4. Add wine, carrot and spices to pot. Cover and boil rapidly.
5. When the mussels open, they are done (throw out any that do not open).
6. Remove from pan, strain the bouillon and pour it over the mussels to serve.
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