Yield: 6 Servings
|3 pounds||Fresh mussels, scrubbed debearded|
|10 tablespoons||(1 1/4 sticks) butter|
|¾ cup||Finely chopped shallots|
|6 larges||Garlic cloves, minced|
|4 tablespoons||Chopped fresh parsley|
|2 tablespoons||Fresh lemon juice|
|1 teaspoon||Grated lemon peel|
Place mussels in heavy large Dutch oven, cover and cook over high heat until mussels open, shaking pan occasionally, about 5 minutes. Drain mussels, reserving liquid. Transfer mussels to bowl; discard any that do not open. Tent bowl with foil.
Melt butter in same Dutch oven over medium-high heat. Add shallots and garlic and saut until tender, about 3 minutes. Add 3 tablespoons parsley, lemon juice, lemon peel and reserved liquid from mussels and bring to boil.
Season to taste with pepper. Drizzle garlic butter over mussels. Sprinkle with 1 tablespoon parsley.
Garlic is a perfect partner for the shellfish in this easy starter. Pass a basket of soda bread to mop all the juices.
Bon Apptit May 1996
Posted to MM-Recipes Digest V4 #167 by Julie Bertholf <jewel1@...> on Jun 30, 1997