| 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 |
ts |
Coriander seeds |
| 1 |
ts |
Mustard seeds |
| 1/4 |
ts |
Cayenne; or to taste |
| 1/2 |
ts |
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
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Converted by MM_Buster v2.0l.
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