| CATEGORY |
CUISINE |
TAG |
YIELD |
|
French |
Stern1 |
1 |
servings |
INGREDIENTS
| 4 |
lb |
Mussels 2 kg |
| 1 |
c |
Dry white wine 250 mL |
| 1 |
|
Shallot; finely chopped 1 |
| 4 |
|
Cloves garlic; finely chopped 4 |
| 2 |
tb |
Extra-virgin olive oil 25 mL |
| 1 |
|
Onion; chopped 1 |
| 1 |
cn |
Plum tomatoes; drained and chopped |
|
|
; 1 (28-oz/796 mL) |
| 1 |
tb |
Chopped fresh tarragon 15 mL |
| 3 |
tb |
Chopped fresh parsley 50 mL |
|
|
Salt and freshly ground black pepper to |
|
|
; taste |
| 2 |
tb |
Chopped fresh chives 25 mL |
INSTRUCTIONS
Clean mussels well (if you are using cultured mussels, rinse. Pull off
beards. Discard any mussels that do not close when lightly tapped, or any
mussels that are cracked. Place in large pot and sprinkle with wine,
shallots and 1 chopped clove of garlic. Cover and bring to a boil. Simmer
for 3 to 5 minutes, or until mussels open. Discard any that do not open.
Strain juices through a sieve lined with a paper towel and reserve.
Meanwhile, heat olive oil in a skillet on medium high heat. Add onions and
remaining garlic and cook until tender. Add tomatoes and strained juices
from mussels and cook for about 5 minutes.
Add tarragon, parsley, salt and pepper.
Pour mixture over mussels and toss. Serve in shallow bowls and sprinkle
with chives.
Converted by MC_Buster.
NOTES : From Bonnie Stern's "Appetizers" book comes this French bistro
classic. Serve with lots of crusty bread and spoons to slurp up the
delicious juices!. Serves 6 to 8.
Converted by MM_Buster v2.0l.
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