We had Mussels Mariniere. Local from the Bay very near me. My recipe is so simple. . . Cleaned fresh mussels, finely chopped onion that has been sautéed in butter, add white wine, pepper, salt and fresh thyme plus a splash of water. Boil and shake to steam mussels open. Done, Serve with sprinkle of parsley.
How it started
How it ended up, with me slurping up every drop of the delicious remaining soup.
Goodness @Paul Bacino we posted at the same time and both seafood. Your scallops look delicious
