| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
1 |
Servings |
INGREDIENTS
| 3 |
|
Dozen mussels |
| 1 1/2 |
c |
Chopped onion |
| 2 |
|
Cloves of garlic, crushed |
| 1/3 |
c |
Butter |
| 2 |
c |
White wine, I use chablis or |
|
|
chardonnay |
| 2 |
T |
Fresh lemon juice |
| 1/2 |
c |
Chopped fresh parsley |
| 1/8 |
t |
Pepper |
| 1 |
pn |
Dried thyme leaves |
| 2 |
T |
Soft butter |
| 1 |
t |
Flour |
INSTRUCTIONS
Discard any mussels that are not tightly closed. Scrub remaining
mussels under cold running water. With a sharp knife, trim off the
"beard" around edges. Place mussels in a large bowl and cover with
cold water. Let soak 1 to 2 hours, then drain. In a 6-quart kettle,
saute onion and garlic in 1/3 cup butter until golden and tender-about
10 minutes. Add wine, lemon juice, 1/4 cup parsley, pepper, and thyme;
bring to boiling. Add mussels; cook over high heat, covered, 5 to 8
minutes, or until shells open. Shake kettle frequently, so mussels
will cook uniformly. With slotted spoon, remove mussels to heated
serving dish. Cover with hot, damp cloth. Quickly return cooking
liquid to boiling; boil, uncovered, until reduced to about 2
cups-about 5 minutes. Mix soft butter with flour until smooth. Stir
into boiling liquid, and cook, stirring, 2 minutes longer. Taste, and
add salt if needed. Spoon sauce over mussels; sprinkle with remaining
parsley. Serve immediately. Posted to EAT-L Digest 22 Aug 96 From:
"Denise R. Jones" <DRJBUDDY@AOL.COM> Date: Fri, 23 Aug 1996
15:17:36 -0400
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