| 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
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