| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Dairy |
French |
Seafood |
2 |
Servings |
INGREDIENTS
| 2 |
lb |
Mussels |
| 2 |
tb |
Green onions, finely choppe |
| 2 |
x |
Garlic cloves, minced |
| 1 |
ts |
Shallots, finely chopped |
|
|
Ground black pepper 2 taste |
| 1/2 |
c |
Dry white wine |
| 1 |
c |
Dijon mustard |
| 2 |
c |
Heavy cream |
| 3 |
tb |
Minced parsley |
| 1 |
|
French bread loaf |
INSTRUCTIONS
* servings are 2 for main course or 4 for first course Scrub and debeard
mussels. In large stockpot, combine green onions, garlic, shallots,
pepper, wine and mussels. Heat to boiling, cover and steam covered for 3 -
5 minutes or until mussels open. With slotted spoon, transfer mussels to
heated dish. Discard any unopened mussels. Stir mustard and cream into
liquid remaining in kettle. Boil mixture, stirring constantly, for 3 - 5
minutes or until sauce is reduced by half and thickened. Return mussels to
stockpot and add parsley. Stir to coat mussels with sauce. Serve with
french bread to soak up sauce.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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