Broadly speaking, baptism tends the front door of the church, while the Lord’s Supper tends the back door. Properly administered baptism (i.e., baptism of believers only upon a credible profession of faith) helps to ensure that only genuine believers are admitted into the membership of the church. Properly administered communion (i.e., communion given only to members in good standing of evangelical churches) helps to ensure that those who are under church discipline for unrepented sin do not scandalize the church or eat and drink judgment to themselves by partaking of the Lord’s Supper (1 Cor. 11:29) (Mark Dever and Paul Alexander).

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CATEGORY	CUISINE	TAG	YIELD
Grains		Campanile	4	servings

INGREDIENTS

2	kg	Or 4 litres of mussels.
2	tb	Groundnut oil.
2		Shallots
2	c	Dry white wine.
		Parsley
		Pepper

INSTRUCTIONS

1 Brush and wash the mussels several times under running water. Do not
leave them soaking in water. Remove the thread (byssus), which is sometimes
caught in the mussel.
2 Fry the shallots until transparent in a pan with a little oil. Add the
wine and season with pepper. Pour in the mussels and stir them with a
skimming ladle to bring the ones at the bottom to the top. When they have
all opened, remove them with the skimming ladle. Do not serve unopened
mussels.
3 Wash and chop the parsley. Sprinkle it over the mussels just before
serving.
4 Strain the cooking juices to remove the sand which drops from the mussels
as they open. Return the juices to the pan with 1 tablespoon of oil, the
wine and the chopped parsley. Season with pepper. Return the mussels to the
pan and cook for 2 or 3 minutes.
Serve hot.
Campanile tip:
You can add 2 crushed garlic cloves to the cooking juices, if liked.
You can also add a spoonful of cream to the juices at the end of the
cooking time.
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Converted by MM_Buster v2.0l.

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