| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Shellfish | 6 | Servings | |
INGREDIENTS
| 4 | pt | Mussels |
| 1 | c | Dry white wine |
| 1 | tb | Scallion; chopped |
| 1 | Sprig parsley | |
| 1/2 | Garlic clove | |
| 1 | sm | Bay leaf |
| 1/8 | ts | Thyme |
| Ground pepper; several | ||
| Gratings | ||
| 3 | tb | Butter or margarine |
| Salt to taste | ||
| 1 | tb | Parsley; chopped |
INSTRUCTIONS
Scrubbed mussel shells with a stiff brush, wash well. Place shells in a kettle with wine, scallion, parsley, garlic, bay leaf, thyme and pepper. Cover kettle tightly and cook over high heat until shells open, about 5 minutes. Remove mussels from the kettle. Take off top shells and place mussels in a deep heated dish or tureen. Strain stock and cook over high flame until reduced by 1/3 its original quantity. Add butter and salt to taste; heat through. Pour over mussels in tureen. Add chopped parsley for garnish. Serve in deep soup plates or small casseroles and eat the mussels directly from the shell. Serves 4 to 6. Formatted by Mary Wilson, BWVB02B. Posted to EAT-L Digest 22 Aug 96 Date: Fri, 23 Aug 1996 10:40:55 -0500 From: LD Goss <ldgoss@METRONET.COM>
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