| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
Dutch |
Shellfish |
6 |
Servings |
INGREDIENTS
| 3 |
lb |
Fresh mussels, scrubbed |
|
|
debearded |
| 10 |
T |
1 1/4 sticks butter |
| 3/4 |
c |
Finely chopped shallots |
| 6 |
|
Garlic cloves, minced |
| 4 |
T |
Chopped fresh parsley |
| 2 |
T |
Fresh lemon juice |
| 1 |
t |
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
Apptit May 1996 Posted to MM-Recipes Digest V4 #167 by Julie Bertholf
<jewel1@ix.netcom.com> on Jun 30, 1997
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