| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
October 199 |
1 |
Servings |
INGREDIENTS
|
|
A, 12-ounce bottle of |
|
|
beer not dark |
| 2 |
|
Bay leaves |
| 4 |
|
Whole cloves |
| 1 |
t |
Coriander seeds |
| 1 |
t |
Mustard seeds |
| 1/4 |
t |
Cayenne, or to taste |
| 1/2 |
t |
Salt |
| 2 |
|
Lemon wedges |
| 36 |
|
Mussels, preferably |
|
|
cultivated |
|
|
scrubbed well in |
|
|
several |
|
|
Changes of water and the |
|
|
beards scraped |
|
|
off if necessary |
|
|
Minced fresh parsley leaves |
|
|
for garnish |
INSTRUCTIONS
In a kettle bring the beer to a boil with the bay leaves, the cloves,
the coriander seeds, the mustard seeds, the cayenne, the salt, and the
lemon wedges and boil the mixture, covered partially, for two minutes.
Add the mussels, steam them, covered, over moderately high heat,
stirring once or twice, for 4 to 7 minutes, or until they are opened,
and discard any unopened ones. Serve the mussels sprinkled with the
parsley. Serves 6 as a first course. Gourmet October 1993 Converted
by MC_Buster. Converted by MM_Buster v2.0l.
A Message from our Provider:
“Perhaps it takes a purer faith to praise God for unrealized blessings than for those we once enjoyed or those we enjoy now. #A.W. Tozer”