Instructions: Mixed with 1/2 cup water

Put the wine, shallots or scallions, thyne and bay leaf in a large pot and briskly for 10 minutes. Add the mussels, cover tightly, and boil 3-5 minute giving the pot a shake once or twice. If the mussels have opened, they are if not, cover and cook 1-2 minutes longer until all are opened. Spoon into soup plates with a portion of broth. Sprinkle with parsley and serve with c bread.

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