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 Citrus Ginger craft salt
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!