Bring all but the last two ingredients to boil in the kettle. Boil for 2 to 3 minutes to evaporate its alcohol and to reduce its volume slightly. Add the mussels to the kettle. Cover tightly and boil quickly over high heat. Frequently grasp the kettle with both hands, your thumbs clamped to the cover, and toss the mussels in the kettle and an up and down slightly jerky motion so the mussels will change levels and cook evenly. In about 5 minutes, the shells will swing open and the mussels are done. With a big skimmer, dip the mussels into wide soup plates. Allow the cooking liquid to settle for a moment so any sand will sink to the bottom. Then ladle the liquid over the mussels, sprinkle with the parsley and serve immediately.
- 2 cups light, dry white wine or 1 cup dry white vermouth
- An 8- to 10-quart enameled kettle with cover
- 1/2 cup minced shallots, or green onions, or very finely minced onions
- 8 parsley sprigs1/2 bay leaf
- 1/2 bay leaf
- 1/4 teaspoon thyme
- 1/8 teaspoon pepper
- 6 tablespoons butter
- 6 quarts scrubbed, soaked mussels
- 1/2 cup roughly chopped parsley
Recipe from Julia Child’s Mastering the Art of French Cooking.