| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Dutch | Shellfish | 6 | Servings |
INGREDIENTS
| 3 | lb | Fresh mussels, scrubbed debearded |
| 10 | tb | (1 1/4 sticks) butter |
| 3/4 | c | Finely chopped shallots |
| 6 | lg | Garlic cloves, minced |
| 4 | tb | Chopped fresh parsley |
| 2 | tb | Fresh lemon juice |
| 1 | ts | Grated lemon peel |
INSTRUCTIONS
Place mussels in heavy large Dutch oven, cover and cook over high heat until mussels open, shaking pan occasionally, about 5 minutes. Drain mussels, reserving liquid. Transfer mussels to bowl; discard any that do not open. Tent bowl with foil. Melt butter in same Dutch oven over medium-high heat. Add shallots and garlic and saut. until tender, about 3 minutes. Add 3 tablespoons parsley, lemon juice, lemon peel and reserved liquid from mussels and bring to boil. Season to taste with pepper. Drizzle garlic butter over mussels. Sprinkle with 1 tablespoon parsley. Garlic is a perfect partner for the shellfish in this easy starter. Pass a basket of soda bread to mop all the juices. Bon App.tit May 1996 Posted to MM-Recipes Digest V4 #167 by Julie Bertholf <[email protected]> on Jun 30, 1997
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