Recipe - Grilled Mussels With Hot Fish Sauce

One half cup Dry red wine
One half cup Vegetable oil
2 Shallots, minced
1 small Clove garlic, minced
One fourth cup Grainy mustard
2 tablespoon Worcestershire sauce
1 One half tablespoon To 2 One half coarsely cracked
peppercorns
1 teaspoon Dried thyme
Salt and hot red pepper
sauce to taste
6 Steaks, such as strip or
ribeye

1. Combine wine, oil, shallots, garlic, 2 teaspoons of the mustard, the
Worcestershire sauce, One half teaspoon of the peppercorns, thyme and salt in a
blender or food processor; mix well. Transfer to a glass baking dish and
add steaks, turning several times so they are well coated. Cover and
refrigerate 4 hours or overnight, turning several times.

2. Prepare a mediumhot charcoal fire. Combine remaining mustard and hot
pepper sauce in a small dish.

3. Remove steaks from marinade; pat dry. Spread a thin layer of mustard
mixture over one side of each steak and add some of the remaining pepper.
Place on grill, mustardside down. Brush remaining mustard over and
sprinkle with pepper. Grill, about 6 inches from coals, turning once, until
cooked as desired, 8 to 12 minutes total for mediumrare.

Rebecca Radnor

Posted By japlady@casbah.acns.nwu.edu On rec.food.recipes or
rec.food.cooking

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini