| 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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