MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Creamy Garlic & White Wine Mussels
Categories: Seafood, Dairy, Wine, Vegetables
Yield: 2 Servings
12 Green lip mussels
6 cl Garlic
1 1/2 c Dry white wine
1 Rib celery
1 sm Onion
1 tb Butter
1/4 c Half & half cream
Preparing mussels for cooking: Scrub mussels well in sink
with running cold water. Remove "beards" from the mussel
by pulling firmly towards hinge. If mussels are open then
tap them...if they close they are good but if the do not
discard immediately.
Finely chop onion, celery and garlic. Place into pot and
gently saut|- in butter. (Make sure the pot is big enough
to hold the dozen mussels).
Add the wine and bring to the boil. Drop in mussels, stir
once and place on the lid. Steam until they open. Discard
any that do not open.
Remove pot from heat, add cream and serve.
Best served with some crusty french bread to soak up the
delicious sauce.
NOTES: If using frozen mussels you will not have to de-
beard then nor worry about their open or closed states.
If you make it when Georgia is coming over you'll have
to eat it all yourself (DAMN!!) and make something else
for her. - UDD
Recipe submitted by Margaret "Maggie" Brown - 22 July 2006
From:
http://www..kiwiwise.co.nz
Uncle Dirty Dave's Kitchen
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... Advice is usually worth what it cost. Less if you hired a consultant.
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