Mussels Mariniere

Ingredients

• 1 onion, minced
• 1 garlic clove, minced
• 3 tablespoons butter
• 3 quarts mussels
• 1/2 cup white wine or dry vermouth
• 1 carrot, sliced
• 3 tablespoons parsley, chopped
• 1 bay leaf
• 1 sprig thyme, powdered or 1/4 teaspoon thyme, powdered
• 1 sprig tarragon, powdered or 1/4 teaspoon tarragon, powdered

Directions

1. 1

   Scrub the mussels in several waters.

2. 2

   Fry onions and garlic in butter until golden.

3. 3

   Place mussels and onion-garlic mixture into a large pot. Cover with water.

4. 4

   Add wine, carrot and spices to pot. Cover and boil rapidly.

5. 5

   When the mussels open, they are done (throw out any that do not open).

6. 6

   Remove from pan, strain the bouillon and pour it over the mussels to serve.