| 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
<jewel1@ix.netcom.com> on Jun 30, 1997
A Message from our Provider:
“Have you made God smile today?”