| 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 |
t |
Fennel seeds |
| 1/4 |
t |
Dried tarragon |
| 1/2 |
c |
Thinly sliced red onion |
| 2 |
T |
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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