RE: "Mussels Mariniere"

The Mariniere recipe seemed interesting on the surface. (How can anything with garlic, tomato, onion, wine, and mussels be bad?) In any event, I reduced the tomatoes, and mussels, and broth used as well, but it still ended up being almost soupy. I added a slurry to it to thicken it up, which it did very nicely. I also boiled linguini, and made sourdough crustinis under the broiler (Sliced sourdough, salt, pepper, butter, and Parmesan cheese) I also steamed some asparagus

Recipe Follows (From one of the Weight Watchers cookbooks)

1 diced shallot
3 cloves of minced garlic
1 tbs of fresh thyme
1 tbs olive oil
8 plum tomatoes, diced
1.5 cups of chicken broth
.5 cups of white wine
2lbs of mussels, cleaned and debearded
1/4 cup fresh basil


Cook shallot, garlic and thyme in a pan until Shallot is translucent (about 3 minutes). Add tomatoes. Cook for 8 minutes, or until the tomatoes are soft and flavors are mingled. Add mussels, chicken broth and white wine. Cook for 7-9 minutes, until all the mussels are opened and cooked. (Don't overcook those suckers)
Remove mussels with a slotted spoon and add basil, mixing into the sauce. Pour sauce over mussels.