| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Mexican | Seafood | 4 | Servings |
INGREDIENTS
| 2 | lb | Mussels |
| 1 | Medium-size onion; very finely chopped | |
| 1/2 | c | Unsalted butter |
| 1 | c | Finely chopped parsley |
| Salt & fresh ground black pepper | ||
| 1 | c | Dry white wine |
INSTRUCTIONS
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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