Yield: 4 servings
Measure | Ingredient |
---|---|
2 pounds | Fresh mussels |
2 \N | Cloves garlic, chopped |
½ cup | Dry white wine Juice of 1 lemon Salt and pepper to taste |
6 tablespoons | Olive oil |
2 tablespoons | Chopped chives |
½ teaspoon | Fresh marjoram leaves -or- |
¼ teaspoon | Dried marjoram |
¾ pounds | Small mushrooms, slices thin |
1 large | Lemon, thinly sliced |
Clean mussels well and remove beards; discard any musels that are open. Place mussels, garlic, and wine in large pot and bring to a boil; cover and cook over high heat 6-8 minutes, occasionally shaking pot vigorously. Let cool; then remove mussels from sh To make dressing, blend lemon juice, salt, pepper, and olive oil together in bowl. Add chives and marjoram. Toss mussels and mushrooms together in seperate bowl. Pour dressing on top and toss gently. Let stand for 30 minutes. To serve, cover serving plate with lemon slices; arrange mussel mixture on top.
Source: Creative Cooking: Fish and Other Seafood Carolyn Shaw's Collection Submitted By CAROLYN SHAW On 12-12-94