| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Dutch | 4 | servings | |
INGREDIENTS
| 4 | tb | Unsalted butter |
| 4 | Shallots; minced | |
| 2 | Garlic cloves; minced | |
| 2 | Sprigs fresh thyme | |
| 2 | Bay leaves | |
| 2 | c | Dry white wine |
| 4 | lb | Mussels – (abt 48 ea); see * Note |
| 1/2 | c | Chopped flat-leaf parsley |
| 2 | tb | Creme fraiche or sour cream |
INSTRUCTIONS
* Note: When purchasing mussels, choose those with uncracked, firmly closed shells. Before steaming, scrub the shells well with a vegetable brush to remove sand; debeard the mollusk. Fresh mussels can be stored in the refrigerator, covered with a damp cloth, for one to two days; do not store the mussels immersed in water or they will drown. Melt the butter in a Dutch oven set over medium heat. Add the shallots and the garlic; cook until transparent, about 3 minutes. Add the thyme, bay leaves, and wine. Bring mixture to a boil over high heat. Add mussels, and cover. Cook, shaking pan often, until mussels open, 5 to 6 minutes. Discard any mussels that fail to open. Using a slotted spoon, transfer mussels to a large bowl, reserving liquid in pan. Sprinkle 1/4 cup parsley over the mussels. Remove and discard bay leaves and thyme. Return liquid to low heat; stir in creme fraiche and remaining 1/4 cup parsley. Cook just until warm again, and pour over mussels. Serve. Serves 4 to 6. Cuisine: "Mexican" Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - [email protected]" Per serving: 192 Calories (kcal); 12g Total Fat; (87% calories from fat); 1g Protein; 3g Carbohydrate; 31mg Cholesterol; 9mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates Recipe by: Martha Stewart Converted by MM_Buster v2.0n.
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