| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | May 1995 | 1 | servings | |
INGREDIENTS
| 3 | tb | Extra-virgin olive oil |
| 6 | Shallots; finely chopped | |
| 8 | Fresh thyme sprigs | |
| 2 | Bay leaves | |
| 1 | c | Dry white wine |
| 1 | c | Bottled clam juice |
| 1/4 | c | Whipping cream |
| 2 | lb | Mussels; scrubbed, debearded |
INSTRUCTIONS
Heat oil in large skillet over medium heat. Add shallots; sauteuntil softened, about 10 minutes. Add thyme, bay leaves, wine, clam juice and cream; bring to boil. Reduce heat; simmer until mixture is reduced to 1 cup, about 10 minutes. Add mussels, cover and simmer until mussels open, about 7 minutes; discard any mussels that do not open. Using tongs, divide mussels among bowls. Season broth with salt and pepper. Ladle broth over mussels. Serves 6. Bon Appetit May 1995 Converted by MC_Buster. Per serving: 1664 Calories (kcal); 83g Total Fat; (50% calories from fat); 112g Protein; 74g Carbohydrate; 336mg Cholesterol; 3513mg Sodium Food Exchanges: 0 Grain(Starch); 15 1/2 Lean Meat; 2 Vegetable; 0 Fruit; 12 1/2 Fat; 1 1/2 Other Carbohydrates Converted by MM_Buster v2.0n.
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