| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | December 19 | 1 | servings | |
INGREDIENTS
| 24 | Mussels; (preferably | |
| ; cultivated) | ||
| 1/2 | c | Dry white wine |
| 2 | Shallots; sliced thin | |
| A; (2 1/2- by 1-inch) | ||
| ; strip of lemon zest | ||
| 1/2 | ts | Fennel seeds |
| 1/4 | ts | Dried tarragon |
| 1/2 | c | Thinly sliced red onion |
| 2 | tb | Extra-virgin olive oil |
INSTRUCTIONS
Scrub the mussels well in several changes of water, scrape off the beards, and rinse the mussels. In a 2-quart microwave-safe round glass casserole with a lid combine the wine, the shallots, the zest, the fennel seeds, and the tarragon and microwave the mixture, covered, at high power (100%) for 3 minutes. Stir in the mussels and microwave the mixture, covered, at high power, stirring once every minute and transferring any mussels that are wide open to a bowl and keeping them warm, for 2 1/2 to 4 minutes. Discard any unopened mussels. Return the mussels to the casserole, sprinkle them with the onion, and drizzle them with the oil. Let the mussels stand for 1 minute. Serves 2. Gourmet December 1992 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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