| 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 |
ts |
Saffron threads |
| 1/4 |
c |
Mayonnaise |
| 3 |
tb |
Tomato; seed, fine chop |
| 2 |
ts |
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
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