| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
|
|
4 |
Servings |
INGREDIENTS
| 5 |
lb |
Prince edward island |
|
|
mussels scrubbed and |
|
|
debearded |
| 1 |
c |
Dry white wine |
| 4 |
T |
Virgin olive oil |
| 1 |
|
Rib celery, julienned |
| 1 |
|
Leek split cleaned |
|
|
julienned |
| 1 |
|
Red bell pepper seeded |
|
|
cored julienned |
| 1/2 |
t |
Saffron threads |
| 5 1/2 |
c |
Heavy cream |
| 2 |
T |
Pommery mustard |
| 4 |
|
Scallions, julienne |
INSTRUCTIONS
Place mussels in a large pot with white wine and cook covered until
all the mussels are open, about 5 to 8 minutes (those that are still
closed after 8 minutes are dead and should be discarded). Remove
mussels and allow to cool. Strain liquid and reserve. Finely julienne
the vegetables. Carefully shuck mussels, leaving whole. In a 12inch to
14inch saute pan, heat oil until smoking. Add celery, leek, red pepper
and saffron and cook until softened, about 4 to 5 minutes. Add cream
and mustard and bring to a boil. Add mussels and strained cooking
liquid and return to boil. Season with salt and pepper, sprinkle with
scallions and serve in soup bowls with grilled bread on the bottom of
each bowl. Yield: 4 as appetizer Notes: Recipes for #ME1A12 Copyright
Mario Batali 1997. All rights reserved. Recipe by: MEDITERRANEAN
MARIO #ME1A12 Posted to MC-Recipe Digest V1 #1023 by Sue
<suechef@sover.net> on Jan 19, 1998
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