Please Visit Our Sister Sites:

MOULES MARINIERES (MUSSELS) 2 qt. mussels, very clean 1 onion, cut small 2 gal. white wine thyme and bay leaf parley butter sour cream pepper In a pan melt butter; add thyme, bay leaf, parsley and mussels. Pour the wine over and pepper. Cover. Cook full flame until the mussels open; take the mussels out on a hot tray. Withdraw bay leaf, parsley and thyme. Add cream to the sauce. Pour over the mussels. Eat and enjoy. It's delicious! This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. Help Us Improve The Database! If you've tried this recipe, tell us how you liked it on a scale of 1 to 5 (1 = I didn't like it, 5 = I liked it very much): Haven't tried it 1 - Didn't like it 2 - Liked it at little 3 - So-so 4 - Good 5 - Great! Was this recipe an exact duplicate of another recipe in the database? Yes No Was this recipe incomplete, incorrect, or confusing in any way? Yes No Short comment about this recipe: (50 characters or less.) Thanks for your help!