| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Emlive05 |
2 |
servings |
INGREDIENTS
| 1 |
tb |
Olive oil |
| 1/4 |
c |
Minced shallots |
| 3 |
tb |
Chopped garlic |
| 2 |
|
Bay leaves |
| 2 |
|
Sprigs Fresh thyme |
| 2 |
c |
White wine |
| 1 |
|
Stick Butter; cut into cubes |
| 2 |
|
Dozen Live mussels; scrubbed, debearded |
| 3 |
tb |
Chopped parsley |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
|
|
Crusty bread |
INSTRUCTIONS
In a saute pan, heat the olive oil. When the oil is hot, saute the shallots
and garlic. Add the bay leaves and thyme. Add the wine and butter. Bring up
to a boil, reduce to a simmer. Add the mussels to the wine mixture and
cover. Simmer the mussels for 5 to 8 minutes or until the shells open.
Discard any shells that do not open. Stir in the parsley and season with
salt and pepper. Divide the mussels between two bowls and serve with crusty
bread. This recipe yields 2 servings.
Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK -
(Show # EM-1A19 broadcast 02-20-1997) Downloaded from their Web-Site -
http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com
03-25-1997
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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