INGREDIENTS

INSTRUCTIONS

From: Joel.Ehrlich@salata.com (COLLECTION)  Date: 20 Jan 1995 14:51:10
-0000  Scrub mussels and remove hairy beard which protrudes from the
shell.  Combine the cider, bay leaf, shallots, celery and thyme in a
large  pot. Bring to a boil over high heat. Boil 3 minutes. Add the
mussels.  Cover. Cook over high heat for 1 minute. Uncover. Remove all
opened  mussels to a bowl. Cover. Continue cooking, shaking the pot
vigorously once or twice a minute and uncovering every 20 or 30
seconds to check for opened mussels. Discard any mussels which have
not opened after 5 minutes. Remove the mussels from their shells.
Discard the shells. Set the mussels aside. Return any juices which
have accumulated in the bottom of the bowl to the pot.  Strain the
mussel liquid through a cheesecloth lined sieve into a large skillet.
Melt the butter in another large skillet over moderately low heat.  Add
the leeks. Cover. Cook until the leeks are soft (about 15  minutes).
Add the Creme Fraiche. Bring to a simmer. Bring the mussel  liquid to a
boil over high heat. Boil until reduced to 1-1/2 cups  (for 6 servings,
adjust as needed). Reduce heat to maintain a simmer.  Add the sole
fillets.  Poach, uncovered, until the fish barely flakes  with a fork
(3-4 minutes).  Transfer the fish to a warm serving  plate. Raise the
heat to high and reduce the liquid in the skillet to  1/4 cup (for 6
servings). Add to the leek mixture along with the  mussels. Bring to a
simmer over high heat.  Season to taste with salt  and pepper. Spoon
the sauce and mussels over the sole.  Garnish with  chives.
REC.FOOD.RECIPES ARCHIVES  /FISH  From rec.food.cooking archives.
Downloaded from Glen's MM Recipe  Archive, http://www.erols.com/hosey.

A Message from our Provider:

“Be Fishers of Men…. You catch ’em, He’ll Clean ’em.”