Citrus Ginger Mussels Mariniere


2 lb mussels

4 cloves garlic, minced

1 shallot, minced

6 tbl chopped fresh parsley

1 bay leaf

1/4 tsp thyme

2 cup white wine

3 tbl softened butter

1 tsp

1 tsp Citrus Ginger craft salt


Clean mussels.

In a stock/soup pot, combine shallot, garlic, parsley, bay leaf, thyme, wine, salt, and 2 tablespoons of the softened butter.

Bring mix to a boil, lower heat to a simmer and cook for 2-4 minutes.

Add mussels and cover pot.

Cook until the shells of the mussels open, approx. 4 minutes, immediately remove from heat once shells open.

Using a slotted spoon or tongs, remove mussels from sauce and place into a serving bowl.

Add butter to sauce and cook low until butter melts.

Pour over mussels and serve. Enjoy!