Recipe - Mussels Mariniere (Mf)

4 tablespoon Unsalted butter
One half cup Chopped onions
2 tablespoon Minced shallots
1 Stalk celery; finely minced
One fourth cup Chopped parsley
One half cup Dry white wine
Salt and freshly ground
pepper
2 pound Mussels; cleaned, about 2
dozen

In a pot large enough to accommodate the mussels heat 2 tablespoons butter
and gently cook onions, shallots, celery and half of the parsley for about
5 minutes or until tender. Add the wine and bring to a boil. Season with
pepper, add the mussels and raise the heat. When the steam starts to
escape, shake the pot, keeping the cover tightly on to rotate the mussels
inside. Cook them for 5 to 7 minutes or until they open. Discard unopened
mussels and set them in a deep bowl. Pour mussel cooking liquid through a
fine strainer into a saucepan and reduce quickly and slightly. Whisk in
remaining 2 tablespoons of butter and parsley and spoon over mussels. Serve
with warm French bread to sop up the juices.

Yield: 2 servings

Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved

Busted by Gail Shermeyer 4paws@netrax.net

Recipe by: COOKING MONDAY TO FRIDAY SHOW#MF6651

Posted to MCRecipe Digest V1 #793 by 4paws@netrax.net (ShermeyerGail) on
Sep 19, 1997