Recipe - Caldo De Mejillones

2 pound Mussels
1 Mediumsize onion; very
finely chopped
One half cup Unsalted butter
1 cup Finely chopped parsley
Salt & fresh ground black
pepper
1 cup Dry white wine

1. Wash mussels in several changes of cold water, thoroughly scrubbing the
shells. Remove threads & discard any mussels w/ cracked shells or which
fail to close when tapped.

2. Saute the onion in the butter in a large saucepan until transparent. Add
parsley & a little salt & pepper. Pour in the wine & boil to reduce the
mixture by half.

3. Place the mussels in the pan, cover, reduce heat, & steam for 5 min. or
until the shells open. Serve the mussels & broth in deep bowls w/ an extra
bowl on the side to hold the empty shells.

CASA ROMERO

GLOUCESTER ST.; BOSTON

BEV:CARTA BLANCA OR DOS EQUIS

From the Micro Cookbook Collection of Mexican Recipes. Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.