| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Worrall tho, Worrall1 |
1 |
Servings |
INGREDIENTS
| 2 |
oz |
Butter |
| 2 |
|
Shallots, finely chopped |
| 2 |
|
Cloves garlic, finely |
|
|
chopped 2 |
|
|
To 3), To 3 |
| 1/2 |
|
A bottle of white wine |
| 2 |
|
Handfuls freshly chopped |
|
|
parsley |
| 2 |
kg |
Mussels |
| 1/2 |
kg |
Clams |
| 1/2 |
pt |
Double cream |
INSTRUCTIONS
BBQIn a pot which is on the heat, add the butter and shallots. Stir in
the garlic and then put the lid on the pot and leave. Pour on the wine
and bring to the boil with the lid on. When boiled, add the mussels
and clams. When the mussels and clams are open, remove and keep warm.
Discard any mussels that haven't opened. Strain the juices through a
fine sieve into another saucepan and boil furiously until the liquid
has reduced by half. Pour in the cream and boil for a further five
minutes. Finally, fold in the parsley, stir to combine and season to
taste. Pour over the mussels and serve immediately with some crusty
bread. Converted by MC_Buster. Converted by MM_Buster v2.0l.
A Message from our Provider:
“That man is truly happy who can say of all his substances, be it little or be it much, ‘The Lord gave it to me’. #Charles Spurgeon.”