INGREDIENTS

INSTRUCTIONS

Heat 1 tablespoon of the olive oil in a large, heavy-bottomed sauce pan
over moderate heat, and add 1/2 the onions, salt and pepper. Saute briskly
until slightly golden, about 8 to 10 minutes, and add the garlic. Cook an
additional minute, then add the white wine and reduce to half. Add thyme,
saffron, clam juice or fish stock, and tomato juice and bring to a boil,
then reduce to a simmer and cook over low heat about 10 minutes. Strain and
reserve. Working in batches or in more than one pan, heat the remaining
olive oil over high heat and add the remaining onion. Saute briefly,
stirring occasionally, until onions are beginning to color, about 4
minutes. Add mussels to pan, keeping them in 1 layer, and saute 1 to 2
minutes, then add a proportionate amount of broth. Bring to a boil, reduce
immediately to a simmer and cook, covered, for 3 to 5 minutes or until all
the mussels are opened. Toss in parsley and serve on shallow soup plates
with about a cup of broth per serving. This recipe yields ?? servings.
Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken
From the TV FOOD NETWORK - (Show # TH-6169 broadcast 02-24-1997) Downloaded
from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com
02-28-1997
Recipe by: Susan Feniger and Mary Sue Milliken
Converted by MM_Buster v2.0l.

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