5 servings (serving size: about 20 mussels, 3/4 cup sauce, and 1 slice bread)
2 cups dry white wine
1 cup finely chopped onion
1/3 cup chopped fresh flat-leaf parsley
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
4 thyme sprigs
3 garlic cloves, minced
2 bay leaves
5 pounds fresh mussels, scrubbed and debearded (about 100 mussels)
1 1/2 tablespoons all-purpose flour
1 1/2 tablespoons margarine, softened
5 (1-ounce) slices French bread
How to Make It
Combine first 8 ingredients in a large stockpot; stir well. Add mussels; cover and cook over high heat 13 minutes or until mussels open, stirring well after 3 minutes. Discard thyme, bay leaves, and any unopened shells. Remove mussels with a slotted spoon, and divide into 5 individual shallow bowls.
Combine flour and margarine in a small bowl; stir well. Add flour mixture to wine mixture, stirring with a wire whisk until blended. Bring to a boil, and cook 8 minutes or until slightly thickened. Spoon wine mixture over mussels. Serve with French bread.