| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
French |
Seafood |
1 |
Servings |
INGREDIENTS
| 6 |
lb |
Mussels |
| 2 |
c |
Sliced onions |
| 2 |
c |
Chopped celery & tops |
| 2 |
tb |
Minced parsley |
| 1 |
c |
Minced leeks, white part |
|
|
Only |
| 2 |
tb |
Butter |
| 2 |
c |
Dry white wine |
|
|
Italian or French bread |
INSTRUCTIONS
Use only mussels with tightly closed shells. Make sure mussels have
been well scrubbed under cold running water. Saute' onions, celery,
parsley & leeks in butter; add wine & simmer 5 minutes. Add mussels;
cover & cook over high heat 10 minutes or until mussels open, shaking
or stirring occasionally so mussels change their level & cook evenly.
Serve mussels in large shallow soup bowls, with some strained broth
over each portion. Serve with hunks of bread to dip in broth.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip
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