| 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 -
jpmd44a@prodigy.com 09-25-1996 Recipe by: Emeril Lagasse Converted
by MM_Buster v2.0l.
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