Steamed Mussels In White Wine
Steamed Mussels With Fresh Herbs
Steamed Mussels In White Wine
Serving Size: 1
2 cups Dry white wine or 1 1/2 cups dry vermouth
1/2 cup water
1/4 cup Shallots ; finely chopped .or 1/4 cup Scallions ; finely chopped
1 pinch Thyme
1 Bay leaf
4 pounds Mussels ; scrubbed & scraped
1/3 cup Chopped parsley
Put the wine, water, shallots or scallions, thyme and
bay leaf in a large pot and briskly for 10 minutes. Add the mussels, cover
tightly, and boil 3-5 minute giving the pot a shake once or twice. If the
mussels have opened, they are if not, cover and cook 1-2 minutes longer
until all are opened. Spoon into soup plates with a portion of broth.
Sprinkle with parsley and serve with cup bread.
Quoted message said:From the [censored] Farmer Cookbook
Recipe by: Kay Hinga <[email hidden]>
Steamed Mussels With Fresh Herbs
Serving Size: 4
1/2 cup 2 1/2 oz/75 g finely Chopped shallots
1/3 cup 1/2 oz/15 g julienned Fresh basil
4 tablespoon Fresh tarragon leaves
1/3 cup 1/2 oz/15 g chopped fresh Chives
1/3 cup 1/2 oz/15 g chopped fresh Parsley
1/2 cup 12 fl oz/375 ml Vinaigrette
4 pounds 2 kg mussels in the shell Well scrubbed and beards Removed
1 cup 8 fl oz/250 ml water
1/2 cup 3 oz/90 g roasted peeled And sliced red bell peppers capsicums
In a small bowl, combine the shallots, basil, tarragon, chives, parsley
and vinaigrette. Stir to mix and set aside. Discard any mussels that do
not close to the touch. In a large saucepan, bring the water to a boil.
Add
the mussels, cover and steam over high heat, stirring once or twice, until
the shells open, 3-5 minutes. Drain the mussels and discard any that
have not opened. Place them in a large serving bowl or divide equally
among
smaller individual bowls. Scatter the peppers evenly over the top(s).
Pour the vinaigrette-herb mixture directly over the mussels and peppers.
Serve immediately or let cool and serve at room temperature. Moules aux
Herbes Fraiches Along Frances northern coast, where mussels prosper in
the cold Atlantic waters, the fresh mollusks are often served with little
or no embellishment, save for a sprinkling of herbs. For a delicious light
supper, pair this dish with a side of crisp french fries and a full-bodied
Alsatian wine such as a Gewürtztraminer.
Per Serving Calories: 370
Carbohydrates: 9g Fat: 31g Sodium: 804mg Cholesterol: 29mg Protein: 13g
From: Karen Stephens <[email hidden]>
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