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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