| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Essnce07 | 6 | Servings | ||
INGREDIENTS
| 2 | T | Softened butter |
| 2 | T | Diced shallots |
| 3 | lb | Mussels, cleaned |
| 2 | c | White wine |
| 2 | T | Chopped parsley, more for |
| garnish | ||
| 1 | t | Chopped thyme |
| 2 | Bay leaves | |
| Salt, to taste | ||
| Freshly-ground black pepper | ||
| to taste | ||
| 2 | T | Flour |
INSTRUCTIONS
Melt 1 tablespoon butter in a deep saute pan. Add shallots and cook until tender. Add mussels, wine, parsley, thyme, bay leaves, salt and pepper. Cover and steam until mussels open, about 5 minutes. Meanwhile, rub remaining tablespoon butter and flour together to form a paste. Remove mussels to a shallow bowl with a slotted spoon. Bring broth to a boil and whisk in butter-flour mixture, a small pinch at a time, just until thickened to your taste. Adjust seasonings and pour broth over mussels. Serve garnished with chopped parsley. This recipe yields 6 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2163 broadcast 08-02-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - [email protected] 09-25-1996 Recipe by: Emeril Lagasse Converted by MM_Buster v2.0l.
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