Steamed Mussels With Caramelized Onions

[The Holy Spirit brings] clarity of thought, clarity of speech, ease of utterance, a great sense of authority and confidence as you are preaching, an awareness of a power not your own thrilling through the whole of your being, and an indescribable sense of joy. You are a man “possessed,” you are taken hold of, and taken up. I like to put it like this – and I know of nothing on earth that is comparable to this feeling – that when this happens you have a feeling that you are not actually doing the preaching, you are looking on. You are looking on at yourself in amazement as this is happening. It is not your effort; you are just the instrument, the channel, the vehicle: and the Spirit is using you, and you are looking on in great enjoyment and astonishment. There is nothing that is in any way comparable to this.

Martyn Lloyd-Jones

CATEGORY	CUISINE	TAG	YIELD
Dairy	Sami	Frugal03	4	Servings

INGREDIENTS

3	T	Butter
2		Onions, thinly sliced
2	lb	Mussels
2	T	Olive oil
2		Garlic cloves, chopped
1/3	c	Dry white wine
1 1/2	T	Balsamic vinegar
1/3	c	Heavy cream
		Freshly-ground black pepper
		to taste
		Fresh parsley, chopped

INSTRUCTIONS

Heat a large frying pan and add the butter and onion. Saute over
medium heat for 5 minutes. Cover and "sweat" the onion down over low
heat. Cook until the onion becomes golden brown and caramelized,  about
20 minutes. Be sure to stir the onion often. Set aside. Trim  the fuzzy
beards off the mussels and wash and drain. Heat a 6- to  8-quart pot
and add the oil, garlic and black pepper to taste. Saute  for 15
minutes and add the drained mussels and wine, bring to a boil.  Stir
the mussels, cover and reduce the heat to a simmer. Steam the  mussels
open, stirring once, about 5 to 7 minutes. Drain the mussels  into a
colander, reserving the broth or "nectar". Heat the frying pan  with
the onion again and strain in the reserved nectar. Add the  balsamic
vinegar and cream and simmer a few minutes to reduce and  thicken
slightly. Add the opened mussels in their shells and toss  until all is
hot and coated with the onion sauce. Serve immediately  with parsley
garnish.  Recipe Source: THE FRUGAL GOURMET by Jeff Smith From the
07-29-1992  issue - The Springfield Union-News  Formatted for
MasterCook by Joe Comiskey, aka MR MAD -  jpmd44a@prodigy.com ~or-
MAD-SQUAD@prodigy.net  07-28-1994  Recipe by: Jeff Smith  Converted by
MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 253 Calories From Fat: 201 Total Fat: 22.8g Cholesterol: 50.1mg Sodium: 14.1mg Potassium: 137.6mg Carbohydrates: 8.4g Fiber: 1.1g Sugar: 3.7g Protein: 1.3g