| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Italian | Snacks, Soups & ste | 4 | Servings |
INGREDIENTS
| 2 | Whole garlic cloves; crushed | |
| 2 | tb | Olive oil |
| 1 | c | Onions; julienned |
| 1 | pn | Red pepper flakes |
| 2 | Sprigs fresh thyme | |
| 1 | c | Dry white wine |
| 64 | Mussels (approximately 3 pounds) | |
| 2 | tb | Chopped Italian parsley |
| 2 | tb | Butter |
| 2 | tb | Breadcrumbs |
| 1/2 | c | Chicken stock (optional) |
INSTRUCTIONS
In a deep skillet, cook the garlic cloves until golden in the olive oil. Add onions and cook until wilted. Add red pepper flakes, thyme, and whitewine, and bring to a boil. Then simmer for 2 minutes. Add mussels and parsley. Cover tight and cook over medium flame untilshells open (approximately 3-5 minutes). Add parsley, butter andbreadcrumbs, and if the mussels do not have enough juice, you can addchicken stock. Bring all to a vigorous boil for 2 minutes, shaking theskillet well so that all ingredients mix well. Yield: 4 servings CHEF DU JOUR LIDIA BASTIANICH SHOW #DJ9256 Posted to EAT-L Digest 22 Aug 96 Date: Fri, 23 Aug 1996 10:40:55 -0500 From: LD Goss <[email protected]>
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