Recipe - Mussels With Garlic Butter

3 pound Fresh mussels, scrubbed
debearded
10 tablespoon (1 One fourth sticks) butter
Three fourths cup Finely chopped shallots
6 lg Garlic cloves, minced
4 tablespoon Chopped fresh parsley
2 tablespoon Fresh lemon juice
1 teaspoon Grated lemon peel

Place mussels in heavy large Dutch oven, cover and cook over high heat
until mussels open, shaking pan occasionally, about 5 minutes. Drain
mussels, reserving liquid. Transfer mussels to bowl; discard any that do
not open. Tent bowl with foil.

Melt butter in same Dutch oven over mediumhigh heat. Add shallots and
garlic and saut‚ until tender, about 3 minutes. Add 3 tablespoons parsley,
lemon juice, lemon peel and reserved liquid from mussels and bring to boil.
Season to taste with pepper. Drizzle garlic butter over mussels. Sprinkle
with 1 tablespoon parsley.

Garlic is a perfect partner for the shellfish in this easy starter. Pass a
basket of soda bread to mop all the juices.

Bon App‚tit May 1996

Posted to MMRecipes Digest V4 #167 by Julie Bertholf
jewel1@ix.netcom.com on Jun 30, 1997