| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Consuming, Passions |
4 |
servings |
INGREDIENTS
| 24 |
lg |
Mussels; in their shells, up |
|
|
; to 36 |
| 2 |
tb |
Finely chopped shallots; (or other onion) |
| 1 |
c |
White wine |
| 2 |
tb |
Butter |
| 2 |
tb |
Cream |
| 1 |
bn |
Chopped parsley |
| 1/2 |
ts |
Finely chopped garlic |
| 1/2 |
ts |
Flour |
|
|
Salt and pepper to taste |
INSTRUCTIONS
Scrub mussels well and wash them in running water.
Put them in a saucepan with shallots and white wine.
Cover the pan and cook the mussels for 6-8 minutes, until they open. Remove
one shell from each mussel leaving the meat attached to the other shell.
Put the mussels into a serving dish.
Reduce the liquid in the pan to 1/2 its original quantity and add butter
and cream and flour.
Roll the pan to swirl in the butter. Add parsley and garlic.
Correct the seasoning with freshly ground pepper and when correct
consistency of sauce is achieved pour it over the mussels.
Converted by MC_Buster.
Per serving: 198 Calories (kcal); 10g Total Fat; (55% calories from fat);
12g Protein; 5g Carbohydrate; 49mg Cholesterol; 347mg Sodium Food
Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1
1/2 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.
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