| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Essnce07 |
6 |
servings |
INGREDIENTS
| 2 |
tb |
Softened butter |
| 2 |
tb |
Diced shallots |
| 3 |
lb |
Mussels; cleaned |
| 2 |
c |
White wine |
| 2 |
tb |
Chopped parsley; more for garnish |
| 1 |
ts |
Chopped thyme |
| 2 |
|
Bay leaves |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
| 2 |
tb |
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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