Mussels With Saffron-tomato Mayonnaise

A man's willingness (or unwillingness) to come to the front of a church building says nothing about his willingness to come to Christ. Walking in front of a crowd has nothing at all to do with the conversion process, and we have no right to create such a false category of 'public declaration of faith' and thus pronounce the Biblical requirement fulfilled. We have every right indeed, we have divine right to require baptism as this outward and public profession of faith. And we have every right to expect that faith to continue to be evident in life. But the altar call is another matter entirely. It is an artificial, man-made requirement which, by virtue of its human origin, is a matter of no consequence whatever.

Fred Zaspel

CATEGORY	CUISINE	TAG	YIELD
Seafood, Grains		Country liv, Seafood	24	Servings

INGREDIENTS

24		Fresh mussels
1	c	Dry white wine
2		Shallots, finely chopped
1/4	t	Saffron threads
1/4	c	Mayonnaise
3	T	Tomato, seed fine chop
2	t	Fresh parsley, chopped

INSTRUCTIONS

Several hours before serving, with stiff brush, scrub mussel shells
and tear beard off each mussel. Rinse mussels thoroughly under cold
running water.  In 10-inch skillet, combine mussels, wine, shallots and
saffron. Cover  skillet and heat to boiling over high heat. Reduce heat
to medium and  cook mussels until shells open--about 5 to 8 minutes.
Remove mussels  from heat. With tongs, transfer mussels to tray or
rimmed baking  sheet, discarding any unopened mussels. Reserve cooking
liquid.  Snap off and discard top shell from each mussel and loosen
mussel from  bottom shell. Place mussels in half shells on tray.  In
small bowl, combine mayonnaise, 2 tablespoons tomato, and the  parsley.
Stir in enough reserved cooking liquid to make a spoonable  sauce.
Divide sauce among shells, spooning over and around mussels.  Sprinkle
with remaining 1 tablespooon chopped tomato and serve or  cover and
refrigerate until ready to serve.  To serve, arrange mussels on a
single large platter.  NOTES : A little saffron gives both color and
flavor to the simple  sauce that tops these mussels.  Recipe by:
Country Living (January 1998)  Posted to recipelu-digest by
"Nesb2@aol.com" <Nesb2@aol.com> on Mar  24, 1998

A Message from our Provider:

“We were called to be witnesses, not lawyers or judges”