List of Ingredients
5 doz. mussels
2 garlic cloves, crushed
1 1/2 cup dry white wine
5 parsley sprigs
8 green onions, coarsely chopped
1 1/2 bay leaves
1 1/2 t. thyme
1 t. fresh groud pepper
1/2 t. Tabasco
6 T butter
1/2 cup finely chopped parsley
Scrub mussels well and remove the beard.
Place in large kettle and add all ingredients except chopped parsley.
Cover, bring to boil and cook over high heat until they open (5-10 min)
As mussels steam, shake the kettle up and down, holding lid in place.
Discard any that do not open.
Spoon mussels into soup plates along with cooking liquid and sprinkle with chopped parsley.