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    Steamed Mussels


    Source of Recipe


    Internet

    List of Ingredients




    3 Med shallots, sliced thin
    6 Tbsp. butter
    3 cloves Elephant Garlic, sliced (Mild form of garlic)
    1.5-2 lb. Mussels (PEI)
    2 Tbsp chopped fresh basil
    3/4 c dry vermouth
    3/4 c white wine
    2 Tbsp. Pernod (or 2 tsp. Anisette)...optional

    Sauté shallots in 3 Tbs. butter for approximately 1 minute ...add elephant garlic then sauté another minute. Add mussels and basil. Pour in Vermouth, White wine (and Pernod) and cover. When mussels are 1/2 open add remaining butter and continue steaming. When mussels are fully open and still plump, divide into 4 bowls or deep dishes for serving. It¹s best to use a slotted spoon, portion the mussels, and then pour the sauce over each. Discard any mussels that don't open.

    Recipe




 

 

 


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