INGREDIENTS

INSTRUCTIONS

Discard any mussels that are already open.  Remove the beard attached
to each, and wash the mussels in very cold  water 3 to 4 times to
remove the grit.  Blanch the carrots for 2 minutes and set aside to
cool. Put the diced  bacon in a saucepan of cold water and bring to a
boil.  As soon as it comes to the boil, drain the bacon, add to a large
pot  with the butter, and saute over medium-low heat for 1 minute.  Add
the celery, onion, and carrots and cook for 2 to 3 minutes do not
allow the vegetables to color.  Add the beer and cook gently for 2
minutes.  Add the goat cheese and stir to dissolve it in the liquid.
Add the mussels and season to taste with salt and pepper.  Cover, bring
to a boil quickly and cook for 4 minutes. (All the  mussels should have
opened).  Stir the mussels, cover again and cook for a further 1 to 2
minutes.  Stir again and add the parsley.  Serve immediately with a
plate of Belgium Fries. (Recipe follows).  BELGIAN FRIES:  Heat oil in
pan to 250 degrees.  Peel the potatoes, and cut the potatoes 1/4-inch
thick lengthwise.  Blanch the potatoes in the oil for 5 minutes.
Remove the potatoes from oil.  Turn up the heat to 350 degrees.  Return
potatoes to oil and fry until golden brown.  Once fried, drain on paper
towels, season with salt.  Converted by MC_Buster.  Per serving: 16773
Calories (kcal); 1741g Total Fat; (94% calories  from fat); 24g
Protein; 210g Carbohydrate; 31mg Cholesterol; 580mg  Sodium Food
Exchanges: 6 Grain(Starch); 0 Lean Meat; 10 Vegetable; 0  Fruit; 348
Fat; 0 Other Carbohydrates  Recipe by: COOKING LIVE PRIMETIME SHOW
#CP0046  Converted by MM_Buster v2.0n.

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