| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
|
Cooking liv, Import |
1 |
Servings |
INGREDIENTS
| 1 |
|
Garlic clove; minced |
| 1/4 |
c |
Minced shallot |
| 1/2 |
c |
Butter |
| 1 |
c |
Peeled; seeded tomato, chopped fine |
| 1/2 |
c |
Cream |
| 1/2 |
c |
White wine |
| 48 |
|
Prince edward island mussels; medium sized, cleaned |
|
|
Salt and pepper |
| 1 |
|
Lemon |
|
|
Chopped parsley |
INSTRUCTIONS
GARNISH
For the sauce, sweat the garlic and shallot in butter over medium heat
until translucent. Add the tomato, stirring constantly, and cook for
several more minutes. Add the cream and bring to a boil. Reserve.
In a pot bring the wine to a boil, covered. Add the mussels and cook until
they just open. Be careful not to over cook. Remove the mussels from the
cooking liquid and arrange them on a plate in concentric circles.
Combine the cooking liquid from the mussels with the reserved sauce, and
bring to a boil. Season with salt and pepper and a bit of lemon juice, to
taste. Pour the sauce over the mussels and garnish with chopped parsley.
NOTES : Recipe courtesy of Eric Ripert, Le Bernardin
Recipe by: Cooking Live Show #CL9054
Posted to MC-Recipe Digest by "Angele and Jon Freeman"
<jfreeman@comteck.com> on Feb 7, 1998
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