Italian New Year’s – Mussels W/saffron-tomato Mayonnaise

What does it mean when we read of Christians needing to “all agree” (1 Cor. 1:10) and be “of the same mind” (Phil. 2:2)? On the lowest level, all of us have personal interests with no spiritual significance. I like to call these “preferences.” Your favorite ice cream flavor. Where you choose to vacation. What you think makes a person attractive. Unless you are an egotistical moron, you respect the phrase, “to each their own.” On the middle level are non-salvific spiritual conclusions on how to live your life. These are the issues where Christians must decide, but often (even within the same church) have different perspectives. I call these “convictions,” or we could say “non-essentials.” Watching movies. How to school your children. Women’s clothing. What to do with Halloween. In these things, we respect another’s freedom (or liberty) in Christ. Then at the top level are the essentials for salvation and church unity. The doctrine of justification by faith. Obeying the Bible. Sharing Christ with others. These are the essentials and it’s in these things and these things alone we have unity – total agreement.

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Seafood, Grains	Italian	Appetizers, Italian, Seafood	24	Servings

INGREDIENTS

24		Fresh mussels
1	c	Dry white wine
2		Shallots, finely chopped
1/4	t	Saffron threads
1/4	c	Mayonnaise
3	T	Fresh tomato, seeded finely
		chopped
2	t	Fresh parsley, chopped

INSTRUCTIONS

"A little saffron gives both color and flavor to the simple sauce  that
tops these mussels. Chef Alan Tardi prefers to use New Zealand  green
mussels for this appetizer." Several hours before serving, with  stiff
brush, scrub mussel shells and tear beard off each mussel.  Rinse
mussels thoroughly under cold running water. In 10" skillet  combine
mussels, wine, shallots and saffron. Cover skillet and heat  to boiling
over high heat. Reduce hat to medium and cook mussels  until shells
open - about 5-8 minutes. Remove mussels from heat. With  tongs
transfer mussels to tray or rimmed baking sheet, discarding any
unopened mussels. Reserve cooking liquid. Snap off and discard top
shell from each mussel and loosen mussel from bottom shell. Place
mussels in half shells on tray. In small bowl combine mayonnaise, 2
tablespoons tomato and the parsley. Stir in enough reserved cooking
liquid to make a spoonable sauce. Divide sauce among shells, spooning
over and around mussels. Sprinkle with remaining 1 tablespoon chopped
tomato and serve or cover and refrigerate until ready to serve.
Arrange on serving platter. Country Living January 1998, page 104.
Recipe by: Alan Tardi and Karen Bussen, Follonico, NYC.  Posted to
MC-Recipe Digest V1 #970 by Peg Baldassari  <[email protected]>
on Dec 22, 1997

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