| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
May 1994 |
1 |
servings |
INGREDIENTS
| 1/2 |
lb |
Butter |
| 4 |
|
Cloves garlic; finely chopped |
| 6 |
|
Shallots; finely chopped |
| 1 |
ts |
Basil |
| 6 |
tb |
Chopped parsley |
|
|
Salt; pepper |
| 48 |
|
Mussels; (according to size) |
|
|
(48 to 60) |
| 1 |
|
Onion stuck with 2 cloves |
|
|
White wine; (about 1 cup) |
|
|
Bread crumbs |
INSTRUCTIONS
Blend the butter and the seasoning together and let stand 1 hour. Scrub and
beard the mussels. Place them in a heavy skillet or pot with onion and
enough white wine to cover the bottom of the pot well. Cover and steam over
a medium flame until the mussels open. When cool enough to handle, remove
one half shell from each mussel. Spoon butter mixture on mussels and
sprinkle with crumbs. Bake at 425F. just long enough to heat through. Serve
on hot plates.
Serves 6.
House & Garden May 1964
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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