We Love God!

Caldo De Mejillones

January 22, 2023

CATEGORY	CUISINE	TAG	YIELD
Seafood	Mexican	Seafood	4	Servings

INGREDIENTS

2	lb	Mussels
1		Medium-size onion; very finely chopped
1/2	c	Unsalted butter
1	c	Finely chopped parsley
		Salt & fresh ground black pepper
1	c	Dry white wine

INSTRUCTIONS

1. Wash mussels in several changes of cold water, thoroughly scrubbing the
shells. Remove threads & discard any mussels w/ cracked shells or which
fail to close when tapped.
2. Saute the onion in the butter in a large saucepan until transparent. Add
parsley & a little salt & pepper. Pour in the wine & boil to reduce the
mixture by half.
3. Place the mussels in the pan, cover, reduce heat, & steam for 5 min. or
until the shells open. Serve the mussels & broth in deep bowls w/ an extra
bowl on the side to hold the empty shells.
CASA ROMERO
GLOUCESTER ST.; BOSTON
BEV:CARTA BLANCA OR DOS EQUIS
From the <Micro Cookbook Collection of Mexican Recipes>.  Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.

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