| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
French |
Post2 |
4 |
Servings |
INGREDIENTS
| 1 |
T |
Butter |
| 1 |
T |
Water |
| 1/3 |
c |
Finely chopped yellow onion |
| 1 |
|
Braeburn apple, diced fine |
| 1 |
|
Garlic clove, minced |
| 1 |
t |
Minced fresh ginger |
| 1/3 |
c |
White wine |
| 1/4 |
c |
Apple cider |
| 1 |
T |
Brandy |
| 1 |
pn |
Saffron |
| 1/2 |
t |
Mild curry powder |
| 1/2 |
t |
Grated lemon zest, yellow |
|
|
portion |
|
|
Peel), Peel |
| 1/4 |
t |
Dried thyme |
| 1 |
pn |
Dried red pepper flakes |
| 1/4 |
c |
Heavy cream |
| 1/4 |
t |
Fresh lemon juice |
| 1 |
lb |
Mussels, see * Note |
INSTRUCTIONS
Note: To prepare mussels for cooking, scrub hard and remove whiskers.
Place mussels in a shallow pan of cold water, sprinkle with a little
cornmeal and let sit for 1 hour. Mussels will usually feed on the
cornmeal and purge themselves of sand. Melt butter in large saucepan.
Add water, onion, apple, garlic and ginger. Cover tightly and cook
over medium heat until soft, about 8 minutes. Watch carefully to
prevent scorching. Stir in wine, cider, brandy, saffron, curry powder,
lemon zest, thyme and red pepper flakes. Bring to a boil; simmer until
liquid is reduced by 1/4. Stir in cream and lemon juice. (Recipe can
be made ahead to this point. Refrigerate, covered, then return to
saucepan and return to a simmer just before cooking mussels.) Add
mussels to pan. Cover and cook just until shells open, about 2
minutes. Sauce will come to a full boil. Reduce heat; toss mussels
with sauce. Serve immediately. Yields 4 appetizer servings. Tester's
note: Excellent recipe. Serve with good French bread to dip in the
sauce. Recipe Source: St. Louis Post-Dispatch - 10-19-1998 Formatted
for MasterCook by Susan Wolfe - vwmv81a@prodigy.com Converted by
MM_Buster v2.0l.
A Message from our Provider:
“Have you thanked God today?”