From: leig@aol.com (LeiG) Newsgroups: rec.food.recipes Subject: Mussels Mariniere Followup-To: rec.food.cooking Date: 26 Jun 1997 07:19:30 -0600 Organization: AOL http://www.aol.com Lines: 40 Sender: phill@news.rt66.com Approved: phill@rt66.com Distribution: world Message-ID: <19970624225600.SAA00508@ladder02.news.aol.com> Reply-To: leig@aol.com (LeiG) NNTP-Posting-Host: mack.rt66.com Path: swen.emba.uvm.edu!news.cs.utah.edu!gronk.provo.novell.com!su-news-feed4.bbnplanet.com!su-news-hub1.bbnplanet.com!cpk-news-hub1.bbnplanet.com!news.bbnplanet.com!howland.erols.net!newshub2.home.com!newshub1.home.com!news.home.com!newsfeed2.aimnet.com!news1.aplatform.com!nntp.mainstreet.net!bug.rahul.net!rahul.net!a2i!news.rt66.com!news.rt66.com!not-for-mail >Fom: "Paul Steinkamp" >Subject: Steaming Mussels MUSSELS MARINIERE source : Good Housekeeping serves 4 3 pounds mussels (about 5-6 dozen) butter or margarine 3 shallots, minced 1 garlic clove, minced 1/2 cup dry white wine 1/4 teaspoon salt 1/8 teaspoon pepper 1 tablespoon chopped Parsley Discard any mussel that remains open when tapped with fingers. Rinse thoroughly under running cold water to remove all the sand. Scrub clean with a stiff metal brush, scraping off any loose barnacles with a knife. With shears, clip off beards. In 5 quart saucepan or Dutch oven over medium high heat, in 2 tablespoons hot butter or margarine, cook shallots and garlic 1 minute, stirring. add wine and mussels. Sprinkle mussels with salt and pepper. Cover and simmer 6-8 minutes until shells open, stirring occasionally. With slotted spoon, remove mussels to bowl, (Discard any that remain unopened). Without disturbing sediment in bottom of saucepan, pour stock into 1 1/2 quart saucepan, heat. Meanwhile, discard halves of mussel shells to which meat is not attached. Arrange mussels in shells, open side up, in soup plates. Into hot stock, stir 1 tablespoons butter or margarine, Pour over mussels, sprinkle servings with parsley. Lei Gui Bronx,NY http://www.geocities.com/Heartland/Meadows/3658 ~~~ Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the "Posting Guidelines" article. Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.