INGREDIENTS

INSTRUCTIONS

Heat olive oil in heavy medium skillet over medium heat. Add onion and
saute 5 minutes, stir in anchovy paste (if using chopped anchovy fillets
mash them into paste with back of fork. ) This can be prepared 1 hour
ahead. Let stand at room temp.
Combine mussels and wine in heavy large saucepan or Dutch oven; bring to
boil over high heat. Cover pan; boil until mussels open, (about 7 minutes).
Remove from heat. Using tongs or slotted spoon, transfer mussels to 2 large
soup bowls, discarding any mussels that do not open. Strain mussel cooking
liquid into skillet with onion. Boil mixture over high heat until slightly
reduced, about 2 minutes. Mix in parsley. Ladle broth over mussels. Serve
with crusty bread for soaking up mussel broth!
I don't remember exactly which cooking magazine I got the basis for this
recipe from (it was a long time ago) so I am sorry I can't give credit
where credit is due. However it was suggested that slices of pear wrapped
in prosciutto would be an elegant starter and spumoni and amaretti cookies
would be an appropriate finish. That would definately blow the low fat
part, but I know you all can adapt with a fruit salad for starters and some
sorbet for dessert. Enjoy!
Posted to Kitmailbox Digest  by StatOfMind@aol.com on Mar 4, 1997.

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