| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
French |
Consuming, Passions |
4 |
servings |
INGREDIENTS
| 1 |
kg |
Live mussels; (6 per person) |
|
|
; (about 24) |
| 50 |
g |
Unsalted butter |
| 1 |
tb |
Extra virgin olive oil |
| 300 |
ml |
White wine; (chardonnay is |
|
|
; perfect) |
| 1 |
tb |
Finely chopped onion |
| 1 |
ts |
Finely chopped garlic |
| 4 |
tb |
Finely chopped parsley |
| 1/4 |
ts |
Ground white pepper |
| 100 |
ml |
Pouring cream; (Optional) |
INSTRUCTIONS
Sweat onion and garlic in butter and oil over low heat for four or five
minutes until onion is translucent.
Add wine, parsley and pepper. Allow to simmer and reduce for about 10
minutes.
Add mussels, cover and allow to cook for three or four minutes, until
mussels open.
Remove mussels with slotted spoon to a warm serving bowl.
Continue cooking any mussels that have not opened, and remove.
Reduce the cooking liquor further by about a third. Add cream, if using.
Pour liquor over mussels and serve with good Italian or French bread.
Converted by MC_Buster.
Per serving: 172 Calories (kcal); 14g Total Fat; (96% calories from fat);
trace Protein; 1g Carbohydrate; 27mg Cholesterol; 5mg Sodium Food
Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 0
Other Carbohydrates
Converted by MM_Buster v2.0n.
A Message from our Provider:
“God doesn’t call the qualified, He qualifies the called.”