Moules Marinieres (mussels In White Wine)

We must take the initiative to restore peace. Jesus taught that it makes no difference whether you have wronged your brother or he has wronged you. Either way, you are always responsible to initiate efforts toward peace (see Matthew 5:23-24 and 18:15). If we are serious about intently pursuing peace, we won’t be concerned about which of us is the offending party. We will have one goal: To restore peace in a godly manner. Unresolved conflict between believers is sin and must be treated as such; otherwise, it will spread throughout the body like cancer until it requires radical spiritual surgery. Far better to deal with it when it is easily contained.

Jerry Bridges

CATEGORY	CUISINE	TAG	YIELD
Grains		Campanile	4	Servings

INGREDIENTS

2	kg	Or 4 litres of mussels.
2	T	Groundnut oil.
2		Shallots
2	c	Dry white wine.
		Parsley
		Pepper

INSTRUCTIONS

Brush and wash the mussels several times under running water. Do not
leave them soaking in water. Remove the thread (byssus), which is
sometimes caught in the mussel.  2 Fry the shallots until transparent
in a pan with a little oil. Add  the wine and season with pepper. Pour
in the mussels and stir them  with a skimming ladle to bring the ones
at the bottom to the top.  When they have all opened, remove them with
the skimming ladle. Do  not serve unopened mussels.  3 Wash and chop
the parsley. Sprinkle it over the mussels just before  serving.  4
Strain the cooking juices to remove the sand which drops from the
mussels as they open. Return the juices to the pan with 1 tablespoon
of oil, the wine and the chopped parsley. Season with pepper. Return
the mussels to the pan and cook for 2 or 3 minutes.  Serve hot.
Campanile tip:  You can add 2 crushed garlic cloves to the cooking
juices, if liked.  You can also add a spoonful of cream to the juices
at the end of the  cooking time.  Converted by MC_Buster.  Converted by
MM_Buster v2.0l.

A Message from our Provider:

“When praying, don’t give God instructions – just report for duty.”