Name: Steamed Mussels
Ingredients: 18 Mussels -- scrubbed well; 1 tb Chopped onion; 1 Clove garlic -- chopped; 1 tb Chopped celery; 1/4 ts Thyme; 10 Whole peppercorns; 1/2 ts Fresh parsley -- chopped; 1 c Water; 2/3 c Chablis; 2 tb Butter; 2 tb Flour

[The preacher’s] aim…will be to stand under Scripture, not over it, and to allow it, so to speak, to talk through him, delivering what is not so much his message as its. In our preaching, that is what should always be happening. In his obituary of the great German conductor, Otto Klemperer, Neville Cardus spoke of the way in which Klemperer “set the music in motion,” maintaining throughout a deliberately anonymous, self-effacing style in order that the musical notes might articulate themselves in their own integrity through him. So it must be in preaching; Scripture itself must do all the talking, and the preacher’s task is simply to “set the Bible in motion.”

J.I. Packer

CATEGORY	CUISINE	TAG	YIELD
			4	Servings

INGREDIENTS

18		Mussels — scrubbed well
1	tb	Chopped onion
1		Clove garlic — chopped
1	tb	Chopped celery
1/4	ts	Thyme
10		Whole peppercorns
1/2	ts	Fresh parsley — chopped
1	c	Water
2/3	c	Chablis
2	tb	Butter
2	tb	Flour

INSTRUCTIONS

Place mussels in basket of steamer. Combine onion, garlic, celery, thyme,
peppercorns, and parsley with water and Chablis in bottom of steamer. Steam
over high heat until shells open. Remove mussels to warm plate, discarding
any that have not opened.
Strain broth and boil over high heat until reduced to 1 cup. Melt butter,
stir in flour, and cook 1 minute. Add broth and cook, stirring, until sauce
thickens.
Recipe By     : Elizabeth Powell
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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