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    MSL: Wine-Poached Mussels


    Source of Recipe


    Unkown

    * Exported from MasterCook *

    Wine-Poached Mussels

    Recipe By :
    Serving Size : 6 Preparation Time :0:00
    Categories : Seafood, Wine

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    6 dozen mussels
    1 cup dry white wine
    3 green onions -- chopped
    1/4 cup fresh parsley -- chopped
    2 teaspoons fresh lemon juice
    1/8 teaspoon freshly ground pepper
    1/2 cup butter -- cut into chunks

    Remove beards on mussels, and scrub shells well with a brush. Discard opened or cracked mussels, or any heavy ones (they're filled with sand).

    Bring wine to a boil in a large Dutch oven. Add mussels; cover and simmer 8 to 10 minutes or until shells open, shaking pot several times. When shells open, transfer to a bowl, reserving liquid in pan.

    Let mussels cool slightly. Discard halves of shells to which mussels are not attached. Loosen mussels remaining in shells, and arrange shells, open side up, on serving plates.

    Strain reserved cooking liquid into a large skillet. Add green onions, parsley, lemon juice, and pepper. Cook over high heat until liquid is reduced to about 1/2 cup. Remove from heat, and whisk in butter until butter melts and sauce is thick. Spoon sauce over mussels, and serve immediately with French bread, if desired.

    Yield: 6 to 8 servings.

    Source: Unknown

    Judi's note: Two cloves of garlic, minced would make a nice addition to this dish. Add when adding onions and parsley.

    >From the MC database of:
    Judi Mae Phelps (judimae@earthlink.net)

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