| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Chef, On, A, Shoestring | 1 | servings | |
INGREDIENTS
| 4 | pt | Mussels |
| 1 | Onion; chopped | |
| 1 | Glass white wine | |
| 4 | tb | Chopped parsley |
| 2 | tb | Double cream |
| 2 | oz | Unsalted butter |
| Lemon juice | ||
| Seasoning |
INSTRUCTIONS
Clean the mussels and scrape off any beards with a knife under running cold water. Melt half the butter in a hot pan and add half the onion. Fry until soft. Add the mussels and the glass of wine. Cover and cook on a high heat until the mussels have opened. Discard any that refuse to open. Remove the mussels from the pan, leaving the liquor in the pan. Add the cream and remaining butter to the sauce and stir. Squeeze in the lemon and add most of the parsley. Return the mussels to the pan with the remaining parsley and serve. DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/ Posted to CHILE-HEADS DIGEST V4 #, converted by MM_Buster v2.0l.
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