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.

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