| 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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