| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
French |
Seafood-, Fs |
2 |
Servings |
INGREDIENTS
| 4 |
tb |
Unsalted butter |
| 1/2 |
c |
Chopped onions |
| 2 |
tb |
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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