Yield: 4 Servings
Measure | Ingredient |
---|---|
2 \N | Whole garlic cloves; crushed |
2 tablespoons | Olive oil |
1 cup | Onions; julienned |
1 pinch | Red pepper flakes |
2 \N | Sprigs fresh thyme |
1 cup | Dry white wine |
64 \N | Mussels (approximately 3 pounds) |
2 tablespoons | Chopped Italian parsley |
2 tablespoons | Butter |
2 tablespoons | Breadcrumbs |
½ cup | Chicken stock (optional) |
In a deep skillet, cook the garlic cloves until golden in the olive oil.
Add onions and cook until wilted. Add red pepper flakes, thyme, and whitewine, and bring to a boil. Then simmer for 2 minutes.
Add mussels and parsley. Cover tight and cook over medium flame untilshells open (approximately 3-5 minutes). Add parsley, butter andbreadcrumbs, and if the mussels do not have enough juice, you can addchicken stock. Bring all to a vigorous boil for 2 minutes, shaking theskillet well so that all ingredients mix well.
Yield: 4 servings CHEF DU JOUR LIDIA BASTIANICH SHOW #DJ9256 Posted to EAT-L Digest 22 Aug 96 Date: Fri, 23 Aug 1996 10:40:55 -0500 From: LD Goss <ldgoss@...>