Moules Marinieres (Steamed Mussels in White Wine)

1. 1

   Remove any beards from the mussels (oh, and don't use any with cracked shells or that are already open, as they can make you sick).

2. 2

   Soak them in cold water for about an hour, changing the water frequently.

3. 3

   In a Dutch oven, mix together all of the ingredients but the mussels.

4. 4

   Boil over medium-high head for a couple of minutes, then add the mussels and cook, covered, for about five minutes (or until the mussels open), shaking the Dutch oven frequently.

5. 5

   With a slotted spoon, serve out the mussels in bowls, then divide the liquid evenly among the bowls.

6. 6

   Serve immediately.

No additional tips available.