| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | French | Emlive09 | 1 | servings |
INGREDIENTS
| 4 | Dozen fresh mussels; steamed and removed | |
| ; from the shell | ||
| Creole seasoning | ||
| Freshly ground black pepper | ||
| 1 | tb | Olive oil |
| 1/4 | c | Chopped onions |
| 2 | tb | Minced garlic |
| 1/2 | lb | Shrimp shells |
| 3 | Bay leaves | |
| 3 | Lemons; peeled and | |
| ; sectioned | ||
| 2 | c | Water |
| 1/2 | c | Worcestershire sauce |
| 1/4 | c | Dry white wine |
| 1/4 | ts | Salt |
| 2 | c | Heavy cream |
| 2 | Loaves French bread; cut in half and | |
| ; toasted |
INSTRUCTIONS
Season the steamed mussels with Creole seasoning and pepper. Refrigerate the mussels while you make the sauce base and biscuits. Heat oil in a large pot over high heat. When the oil is hot, add the onions and garlic and saute for 1 minute. Add the shrimp shells, Creole seasoning, bay leaves, lemons, water, Worcestershire, wine, salt, and 8 turns of black pepper. Stir well and bring to a boil. Reduce the heat and simmer for 30 minutes. Remove from the heat, allow to cool for about 15 minutes and strain into a small saucepan. There should be about 1 1/2 cups. Place over high heat, bring to a boil, and cook until thick, syrupy, and dark brown, for about 15 minutes. Makes about 4 to 5 tablespoons of barbecue sauce base. In a large saute pan, add the cream and all of the barbecue base. Stir and simmer for 3 minutes. Add the cooked mussels to the sauce. Toss quickly. To serve, slice the French bread lengthwise and open. Spoon the BBQ mussels into the bread. Slice and serve. Yield: 4 servings Converted by MC_Buster. Per serving: 1972 Calories (kcal); 190g Total Fat; (84% calories from fat); 16g Protein; 63g Carbohydrate; 653mg Cholesterol; 1914mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 1 Fruit; 38 Fat; 1 1/2 Other Carbohydrates Recipe by: EMERIL LIVE SHOW #EMIC36 Converted by MM_Buster v2.0n.
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