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CATEGORY CUISINE TAG YIELD
Seafood, Dairy Seafood 4 Servings

INGREDIENTS

2 To 3 pounds fresh mussels
1 T Butter
2 T Olive oil
4 Shallots or green onions
chopped
1 Garlic, minced
3/4 c White wine
1/3 c Water
3 T 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

1999    
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,

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