Recipe - Cozze Al Vino Bianco (Mussels In A White Wine Sauce)

2 Whole garlic cloves; crushed
2 tablespoon Olive oil
1 cup Onions; julienned
1 pn Red pepper flakes
2 Sprigs fresh thyme
1 cup Dry white wine
64 Mussels (approximately 3
pounds)
2 tablespoon Chopped Italian parsley
2 tablespoon Butter
2 tablespoon Breadcrumbs
One half cup Chicken stock (optional)

In a deep skillet, cook the garlic cloves until golden in the olive oil.
Add onions and cook until wilted. Add red pepper flakes, thyme, and
whitewine, and bring to a boil. Then simmer for 2 minutes.

Add mussels and parsley. Cover tight and cook over medium flame untilshells
open (approximately 35 minutes). Add parsley, butter andbreadcrumbs, and
if the mussels do not have enough juice, you can addchicken stock. Bring
all to a vigorous boil for 2 minutes, shaking theskillet well so that all
ingredients mix well.

Yield: 4 servings CHEF DU JOUR LIDIA BASTIANICH SHOW #DJ9256
Posted to EATL Digest 22 Aug 96

Date: Fri, 23 Aug 1996 10:40:55 0500

From: LD Goss ldgoss@METRONET.COM