Recipe - Steamed Mussels With Caramelized Onions

3 tablespoon Butter
2 Onions; thinly cut or sliced up
2 pound Mussels
2 tablespoon Olive oil
2 Garlic cloves; chopped
1/3 cup Dry white wine
1 One half tablespoon Balsamic vinegar
1/3 cup Heavy cream
Freshlyground black pepper;
to taste
Fresh parsley; chopped

Heat a large frying pan and add the butter and onion. Saute over medium
heat for 5 minutes. Cover and "sweat" the onion down over low heat. Cook
until the onion becomes golden brown and caramelized, about 20 minutes. Be
sure to stir the onion often. Set aside. Trim the fuzzy beards off the
mussels and wash and drain. Heat a 6 to 8quart pot and add the oil,
garlic and black pepper to taste. Saute for 15 minutes and add the drained
mussels and wine, bring to a boil. Stir the mussels, cover and reduce the
heat to a simmer. Steam the mussels open, stirring once, about 5 to 7
minutes. Drain the mussels into a colander, reserving the broth or
"nectar". Heat the frying pan with the onion again and strain in the
reserved nectar. Add the balsamic vinegar and cream and simmer a few
minutes to reduce and thicken slightly. Add the opened mussels in their
shells and toss until all is hot and coated with the onion sauce. Serve
immediately with parsley garnish.

Recipe Source: THE FRUGAL GOURMET by Jeff Smith From the 07291992 issue
The Springfield UnionNews

Formatted for MasterCook by Joe Comiskey, aka MR MAD jpmd44a@prodigy.com
~or MADSQUAD@prodigy.net

07281994

Recipe by: Jeff Smith

Converted by MM_Buster v2.0l.