If you are a savory aficionado, I suggest you double the quantity required in this recipe. White rice and a green vegetable such as sautéed slices of zucchini or steamed green beans make a nice accompaniment to this dish.
36 mussels
3 tbsp maple syrup
7 tbsp cold water
2/3 cup dry white wine
1/2 tsp dried thyme
1/4 tsp dried savory
2 tsp fresh chopped parsley
1 green onion, chopped
1- Clean the mussels under cold running water and remove beard as needed. Discard all the mussels that remains open after cleaning. Store in the refrigerator while proceeding with other steps.
2- Pour the maple syrup, cold water and white wine in a large pot. Add the thyme, savory, parsley and green onion, bring to a boil, reduce heat, and simmer uncovered over medium heat for 2 minutes.
3- Add the mussels to the pot, cover and simmer 5 to 10 minutes, stirring once or twice. The mussels are cooked when the shells are opened. Unopened mussels should be discarded.
4- Serve the mussels in deep bowls drizzled with cooking broth.