| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Italian |
Italian |
4 |
Servings |
INGREDIENTS
| 2 |
T |
Olive oil |
| 1/2 |
c |
Dry white wine |
| 1/4 |
c |
Minced parsley |
| 2 |
lb |
or quarts mussels clea |
| 2 |
|
Garlic, minced |
INSTRUCTIONS
Put olive oil into a wide-bottomed pan that has a lid, and turn heat
to medium. Add mussels. Cover while mussels steam for one minute or
so, then uncover and stir them. Remove any that have opened. Continue
this until a the mussels have opened. Remove top shells and place
mussels on a platter. Strain the liquid that the mussels have released
into the pan throughly piece of cloth or paper towel to remove any
sand. Clean out the pan and re the liquid. Add wine, garlic and
parsley. Stir over high heat until the mixture starts to thicken
slightly, then spoon over mussels. Chill thoroug Makes four
first-course servings. From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini
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