| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
1 |
Servings |
INGREDIENTS
| 10 |
lb |
Mussels in their shells |
| 1 |
lg |
Chopped onion |
| 1 |
oz |
Butter |
| 1/2 |
c |
Dry white wine |
| 2 |
|
Cloves crushed garlic |
|
|
Pepper |
| 1 |
tb |
Chopped parsley |
| 1 |
oz |
Extra butter for thickening; (optional) |
INSTRUCTIONS
Scrub the mussels under running water and make sure to throw away any with
an open shell. Rinse
well. Melt the chopped onion in butter in a large saucepan, add mussels,
all the other ingredients
except salt, parsley and extra butter. Cook over very high heat and cover
with a glass plate so you
can see when the mussels open (about 5 mins!) Fish them out of the liquid
and only keep the top
shells to which the mussels are attached for serving. Return the liquid to
the heat and let it reduce by
fast boiling with the lid off. You can now thicken this if you wish by
melting the extra butter with 1
oz flour and 1/2 cup thin cream. Add this to the soup in the pot and boil.
When soup is ready, pour
it over the half-shelled mussels and garnish with chopped parsley. This
dish is always served in
large soup plates.
Serves about 8
Posted to recipelu-digest by LSHW <shusky@erols.com> on Marcay,, h 17, 199
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