Name: Mussels in White Wine And Herbs
Ingredients: 2 To 3 pounds fresh mussels; 1 tb Butter; 2 tb Olive oil; 4 Shallots or green onions, chopped; 1 cl Garlic, minced; 3/4 c White wine; 1/3 c Water; 3 tb Finely chopped fresh parsley; Pinch of thyme; 1 To 2 bay leaves; Freshly ground black pepper to taste; 1/4 c Whipping cream; Extra parsley and lemon wedges for garnish

Here is the great evangelical disaster – the failure of the evangelical world to stand for truth as truth. There is only one word for this – namely accommodation. The evangelical church has accommodated to the world spirit of the age. First, there has been accommodation on Scripture, so that many who call themselves evangelicals hold a weakened view of the Bible and no longer affirm the truth of all the Bible teaches – truth not only in religious matters but in the areas of science and history and morality… This accommodation has been costly, first in destroying the power of the Scriptures to confront the spirit of our age; second, in allowing the further slide of our culture. Thus we must say with tears that it is the evangelical accommodation to the world spirit around us, to the wisdom of this age, which removes the evangelical church from standing against the breakdown of our culture.

Francis Schaeffer

CATEGORY	CUISINE	TAG	YIELD
Seafood, Dairy		Seafood	4	Servings

INGREDIENTS

2		To 3 pounds fresh mussels
1	tb	Butter
2	tb	Olive oil
4		Shallots or green onions, chopped
1	cl	Garlic, minced
3/4	c	White wine
1/3	c	Water
3	tb	Finely chopped fresh parsley
		Pinch of thyme
1		To 2 bay leaves
		Freshly ground black pepper to taste
1/4	c	Whipping cream
		Extra parsley and lemon wedges for garnish

INSTRUCTIONS

Wash mussels under cold running water to remove all traces of dirt, seaweed
and barnacles.  Remove beards.  Discard any broken mussels. Tap any open
mussels; if they do not close, discard them.  Prepare mussels just before
cooking.
In a large fry pan with a cover, heat oil and butter over medium-high heat.
Saute shallots and garlic until transparent.  Add wine, water, parsley,
thyme, bay leaves, pepper and mussels.  Pour cream over top. Cover and
bring to a boil.  Cook, shaking pan occasionally, for about 4 minutes or
until shells open.  Discard any mussels that do not open. Serve immediately
in deep bowls garnished with parsley and lemon wedges.
For a lighter presentation, omit the cream and substitute 2 ripe tomatoes
(peeled, seeded and chopped).  Yield 4 servings. Typed in MMFormat by
cjhartlin@email.msn.com  Source: Good Friends Cookbook
Posted to MM-Recipes Digest  by cjhartlin@email.msn.com on Aug 17, 1999

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