| 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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