| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
May 1995 |
1 |
Servings |
INGREDIENTS
| 3 |
T |
Extra-virgin olive oil |
| 6 |
|
Shallots, finely chopped |
| 8 |
|
Fresh thyme sprigs |
| 2 |
|
Bay leaves |
| 1 |
c |
Dry white wine |
| 1 |
c |
Bottled clam juice |
| 1/4 |
c |
Whipping cream |
| 2 |
lb |
Mussels, scrubbed debearded |
INSTRUCTIONS
Heat oil in large skillet over medium heat. Add shallots; sauteuntil
softened, about 10 minutes. Add thyme, bay leaves, wine, clam juice
and cream; bring to boil. Reduce heat; simmer until mixture is reduced
to 1 cup, about 10 minutes. Add mussels, cover and simmer until
mussels open, about 7 minutes; discard any mussels that do not open.
Using tongs, divide mussels among bowls. Season broth with salt and
pepper. Ladle broth over mussels. Serves 6. Bon Appetit May 1995
Converted by MC_Buster. Per serving: 1664 Calories (kcal); 83g Total
Fat; (50% calories from fat); 112g Protein; 74g Carbohydrate; 336mg
Cholesterol; 3513mg Sodium Food Exchanges: 0 Grain(Starch); 15 1/2
Lean Meat; 2 Vegetable; 0 Fruit; 12 1/2 Fat; 1 1/2 Other Carbohydrates
Converted by MM_Buster v2.0n.
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