Path: swen.emba.uvm.edu!cam-news-feed2.bbnplanet.com!cam-news-hub1.bbnplanet.com!cpk-news-hub1.bbnplanet.com!news.bbnplanet.com!howland.erols.net!news2.digex.net!news From: Patt Sheahan Newsgroups: rec.food.recipes Subject: Steaming mussels Followup-To: poster Date: 29 Jun 1997 03:34:00 -0400 Organization: Purdue University Lines: 23 Approved: zaccari@digex.net Message-ID: <33AEDC68.5C0A@agecon.purdue.edu> References: <5oj3if$r40$1@mack.rt66.com> Reply-To: sheahan@agecon.purdue.edu NNTP-Posting-Host: access4.digex.net Return-Path: news@mozo.cc.purdue.edu Having had mussels in France, I have steamed mussels quite a few time since, trying to copy what we had there. BIG TIP: Scrub the mussels thoroughly when you get them home, and also make sure that the shells are closed in the grocery store. If they are open, don't take them. I use: 1 large can of chicken broth small onion chopped 1-2 tsp. of grated garlic cup of white wine pepper Heat this almost to a boil, then drop your mussels in. It doesn't take long for them to open and cook. The broth off of this is good to eat as well. Serve with French bread with a horseradish mustard ... good. -- 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 go to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.