Recipe - King Sitic Moules Mariniere - (4)

4 pound To 5 pounds mussels
1 md Onion; chopped
One fourth pt (150ml) dry white wine
One fourth pt Cream
1 ounce (25g) chopped parsley
Fresh ground pepper to taste

The King Sitic restaurant is located at Howth harbor (9 miles North of
Dublin) and employs its own lobster fisherman. We may not have baking
chocolate, but we do have fresh mussels and I can vouch for this recipe!

Clean mussels and remove the beards by giving a sideways chuck a
downwards one will tear the mussel. Remove any barnacles also as they will
fall off and ruin the sauce. DISCARD ANY OPENED MUSSELS.

Cook the onion in a little oil until soft. Add the wine and mussels, cover
and shake occasionally until the mussels are open. Now add some pepper from
the mill, then the cream. Bring to the boil, shaking again, and transfer to
a tureen. Sprinkle with parsley and serve immediately. DISCARD ANY MUSSELS
THAT DID NOT OPEN. Do not use salt as the mussels will be naturally salty.

Posted to TNT Prodigy's Recipe Exchange Newsletter by "Frank Morgan"
femorgan@iol.ie on Aug 6, 1997