| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Dairy | Seafood, Fish | 2 | Servings | |
INGREDIENTS
| 4 | lb | To 5 pounds mussels |
| 1 | md | Onion; chopped |
| 1/4 | pt | (150ml) dry white wine |
| 1/4 | pt | Cream |
| 1 | oz | (25g) chopped parsley |
| Fresh ground pepper to taste |
INSTRUCTIONS
The King Sitic restaurant is located at Howth harbor (9 miles North of Dublin) and employs its own lobster fisherman. We may not have baking chocolate, but we do have fresh mussels and I can vouch for this recipe! Clean mussels and remove the beards by giving a sideways chuck - a downwards one will tear the mussel. Remove any barnacles also as they will fall off and ruin the sauce. DISCARD ANY OPENED MUSSELS. Cook the onion in a little oil until soft. Add the wine and mussels, cover and shake occasionally until the mussels are open. Now add some pepper from the mill, then the cream. Bring to the boil, shaking again, and transfer to a tureen. Sprinkle with parsley and serve immediately. DISCARD ANY MUSSELS THAT DID NOT OPEN. Do not use salt as the mussels will be naturally salty. Posted to TNT - Prodigy's Recipe Exchange Newsletter by "Frank Morgan" <femorgan@iol.ie> on Aug 6, 1997
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