| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Sauces | 4 | Servings | ||
INGREDIENTS
| 4 | tb | BUTTER, SOFTENED |
| 2 | ts | MINCED GARLIC |
| 2 | ts | MINCED PARSLEY |
| 1 | SHALLOT, MINCED | |
| 1 | pn | NUTMEG |
| 1 | tb | GRATED ORANGE SKIN |
| 1 | ts | PERNOD |
| 1 | tb | LEMON JUICE |
| SALT AND PEPPER TO TASTE |
INSTRUCTIONS
1. Whip all ingredients together. Make sure that the Garlic Marinara is very thick. If it is too runny, the liquid from the mussels will make this dish too watery. The butter, too, is very strongly seasoned so that only the minumum need be added to give the right flavor. We serve this light natural tasting steamed dish with rice. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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