Caldo de mejillones

Yield: 4 Servings

Measure Ingredient
2 pounds Mussels
1 Medium-size onion; very finely chopped
½ cup Unsalted butter
1 cup Finely chopped parsley
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, .

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