| 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.”