Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 2 pounds | Mussels |
| 1 \N | Medium-size onion; very finely chopped |
| ½ cup | Unsalted butter |
| 1 cup | Finely chopped parsley |
| \N \N | Salt & fresh ground black pepper |
| 1 cup | Dry white wine |
1. Wash mussels in several changes of cold water, thoroughly scrubbing the shells. Remove threads & discard any mussels w/ cracked shells or which fail to close when tapped.
2. Saute the onion in the butter in a large saucepan until transparent. Add parsley & a little salt & pepper. Pour in the wine & boil to reduce the mixture by half.
3. Place the mussels in the pan, cover, reduce heat, & steam for 5 min. or until the shells open. Serve the mussels & broth in deep bowls w/ an extra bowl on the side to hold the empty shells.
CASA ROMERO
GLOUCESTER ST.; BOSTON
BEV:CARTA BLANCA OR DOS EQUIS
From the <Micro Cookbook Collection of Mexican Recipes>. Downloaded from Glen's MM Recipe Archive, .