Recipe Cottage
SEARCH RECIPES:

SEARCH RECIPES:

LOCATION: Recipes >> Shellfish >> Mussels 05

Print this Recipe    Mussels 05

Mussels

4 lb. mussels
1/2 cup butter
1 med. onion, chopped
2 cloves garlic, chopped
1 med. carrot, very thinly sliced
1/2 stalk celery, very thinly sliced
1/4 cup parsley, chopped
1 sm. bay leaf
1 sprig fresh thyme OR 1/2 tsp. dried thyme
1/2 tsp. freshly ground black pepper
1/8 tsp. cayenne
1 1/2 cups dry white wine

Thoroughly scrub and de-beard mussels. Discard any that will not
close. Melt butter in large, non-reactive stock pot. Add onion,
garlic, carrot and celery. Saute approx. 5 minutes. Add parsley,
bay leaf, thyme, pepper and cayenne, cook another 2 or 3 minutes.
Add white wine, cover and bring to a boil. Gently add mussels and
cover. Cook over high heat 5 minutes. Start timing from the moment
first steam escapes from under lid. Holding the lid, shake pot at
frequent intervals to ensure mussels are cooked evenly. Discard
any mussels that do not open. Remove mussels to a heated earthenware
dish. Pour liquour off carefully to leave behind any sand. Serve
liquour along with mussels. Provide lots of warm, crusty Portuguese
(or French, if you can't find Portuguese) rolls for mopping up the
liquour.

UPLOAD YOUR PHOTO OF THIS RECIPE EDIT THIS RECIPE


Recipe Reviews: How does this recipe taste?

Average Ratings:
Taste: (n/a) Ease of Prep: (n/a) Appearance: (n/a)

Write an ON-LINE REVIEW and share your thoughts with others.




  Site Navigation
  Recipes (Main Page)
  Message Board
  Submit a Recipe
  Cooking Question?
  Chat Room
  Contact us

  Recipe Newsletter
Get recipes by e-mail
every other week!

  Recipe Categories
  Appetizers & Snacks
  Beverages
  Breads
  Breakfast
  Sauces & Dressings
  Special Diets
  Entrées
  Ethnic
  Soups & Salads
  Grains & Vegetables
  Holidays
  Miscellaneous
  Sweets & Desserts
  Organic Recipes

Recipe Cottage © 1994 - 2005.  All Rights Reserved.