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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