| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
French |
Fs, Seafood- |
2 |
Servings |
INGREDIENTS
| 4 |
T |
Unsalted butter |
| 1/2 |
c |
Chopped onions |
| 2 |
T |
Minced shallots |
| 1 |
|
Stalk celery, finely diced |
| 1/4 |
c |
Chopped parsley |
| 1/2 |
c |
Dry white wine |
|
|
Salt and freshly ground |
|
|
pepper |
| 2 |
lb |
Mussels, cleaned about 2 |
|
|
dozen |
INSTRUCTIONS
In a pot large enough to accommodate the mussels heat 2 tablespoons
butter and gently cook onions, shallots, celery and half of the
parsley for about 5 minutes or until tender. Add the wine and bring to
a boil. Season with pepper, add the mussels and raise the heat. When
the steam starts to escape, shake the pot, keeping the cover tightly
on to rotate the mussels inside. Cook them for 5 to 7 minutes or until
they open. Discard unopened mussels and set them in a deep bowl. Pour
mussel cooking liquid through a fine strainer into a saucepan and
reduce quickly and slightly. Whisk in remaining 2 tablespoons of
butter and parsley and spoon over mussels. Serve with warm French
bread to sop up the juices. Yield: 2 servings Copyright, 1996, TV
FOOD NETWORK, G.P., All Rights Reserved Busted by Gail Shermeyer
<4paws@netrax.net> Recipe by: COOKING MONDAY TO FRIDAY SHOW#MF6651
Posted to MC-Recipe Digest V1 #793 by 4paws@netrax.net
(Shermeyer-Gail) on Sep 19, 1997
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