0
(0)
CATEGORY CUISINE TAG YIELD
Grains, Dairy Cooking liv, Import 1 Servings

INGREDIENTS

1 Garlic clove; minced
1/4 c Minced shallot
1/2 c Butter
1 c Peeled; seeded tomato, chopped fine
1/2 c Cream
1/2 c White wine
48 Prince edward island mussels; medium sized, cleaned
Salt and pepper
1 Lemon
Chopped parsley

INSTRUCTIONS

GARNISH
For the sauce, sweat the garlic and shallot in butter over medium heat
until translucent. Add the tomato, stirring constantly, and cook for
several more minutes. Add the cream and bring to a boil. Reserve.
In a pot bring the wine to a boil, covered. Add the mussels and cook until
they just open. Be careful not to over cook. Remove the mussels from the
cooking liquid and arrange them on a plate in concentric circles.
Combine the cooking liquid from the mussels with the reserved sauce, and
bring to a boil. Season with salt and pepper and a bit of lemon juice, to
taste. Pour the sauce over the mussels and garnish with chopped parsley.
NOTES : Recipe courtesy of Eric Ripert, Le Bernardin
Recipe by: Cooking Live Show #CL9054
Posted to MC-Recipe Digest by "Angele and Jon Freeman"
<jfreeman@comteck.com> on Feb 7, 1998

A Message from our Provider:

“People ignore God and then blame him for the chaos that results”

How useful was this recipe?

Click on a star to rate it!

Average rating 0 / 5. Vote count: 0

No votes so far! Be the first to rate this recipe.

We are sorry that this recipe was not useful for you!

Let us improve this recipe!

Tell us how we can improve this recipe?