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Hi there! Please enjoy this mussel dish from the vault. Marinière means striped as in a striped shirt, with nautical imagery to me -it’s Mussels a Sailor would make! There are different variations with cream and fish stock. The one I listed below is the one I was taught. All variations are delicious. Enjoy!

Serves 6

6 lb. mussels, scrubbed, beards removed

2-3 cups dry white wine

2 onions, finely chopped

2 stalks celery, finely chopped

3 large sprigs, fresh thyme

Freshly ground black pepper

Extra Virgin Olive Oil to drizzle (4-6 Tbs)

½-1 bunch flat-leaf parsley, chopped finely

Combine the mussels, wine, onions, celery, and thyme in a large soup pot. Bring the wine to a boil, cover and cook just until the mussels open, about five to seven minutes; do not overcook. Discard any mussels that do not open.

Now, spoon the mussels and sauce into a large bowl. Sprinkle generously with black pepper and the parsley, drizzle with EVOO and serve immediately, with plenty of crunchy bread and chilled white or sparkling wine.

Hope you love this dish as much as I do!

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