| 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>
A Message from our Provider:
“As a former fetus, I oppose abortion…”