Recipe - Mussels Etienne

50 Mussels
2 tablespoon Butter or margarine
One fourth cup Shallots or onion; finely
chopped
1 Clove garlic; minced
1 teaspoon Fresh thyme; finely chopped
1 teaspoon Orange or lemon rind;
finely grated
1 cup Dry white wine
One half cup Water

1. Scrub mussels with a brush; rinse well. Remove beards (see Note). Check
mussels for edibility; live ones will have tightly closed shells or will
close their shells when tapped. Discard any that remain open.

2. In a large microwaveproof bowl, microwave butter on 100% power until it
melts, about 40 seconds. Add shallots and garlic. Microwave on 100% power
45 seconds.

3. Add thyme, orange rind, wine, and the water. Cover and microwave on 100%
power until liquid boils, about 5 to 6 minutes.

4. Add mussels. Cover bowl with plastic wrap. Microwave at 100% power until
mussels open, 3 to 5 minutes. Stir mussels with a large spoon after 2
minutes.

5. Use a slotted spoon to remove mussels to individual shallow bowls.
Discard any that do not open.

6. If broth is sandy, strain through several layers of cheesecloth. Pour
over cooked mussels and serve.

Note: Mussels anchor themselves to rocks and pilings with a bundle of tough
fibers called beards. Debeard them by grasping the fibers and removing them
with a tug.
Posted to EATL Digest 22 Aug 96

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

From: LD Goss ldgoss@METRONET.COM
NOTES : Mussels are a delicious and reasonably priced shellfish. Although
some
are harvested wild off the Atlantic and Pacific coasts, increasing
numbers are
being farmed. There are also sweet, succulent New Zealand mussels.
Cook mussels
the day they're purchased. To hold them, cover with a damp towel
and
refrigerate; do not put them in fresh water.