INGREDIENTS

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  <Baldassari@compuserve.com>
on Dec 22, 1997

A Message from our Provider:

“Read the Bible — It will scare the hell out of you.”