INGREDIENTS

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 -
Lynn_Thomas@prodigy.net"
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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