| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
|
|
4 |
Servings |
INGREDIENTS
| 5 |
lb |
Prince edward island mussels; scrubbed and debearded |
| 1 |
c |
Dry white wine |
| 4 |
tb |
Virgin olive oil |
| 1 |
|
Rib celery; julienned |
| 1 |
md |
Leek split cleaned; julienned |
| 1 |
|
Red bell pepper seeded cored; julienned |
| 1/2 |
ts |
Saffron threads |
| 5 1/2 |
c |
Heavy cream |
| 2 |
tb |
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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