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Title: Elizabeth David's Moules Marinière
Categories: Seafood, Vegetables, Wine, Herbs
Yield: 2 Servings
1 sm Onion
1 cl Garlic
1/2 Rib celery
1 sm Glass white wine
pn Pepper
6 pt Mussels
30 g Butter
15 g Flour
Parsley
Put the chopped onion, garlic, and celery into a large
pan with the white wine and about 600ml of water. Add
pepper but not salt.
Put in the well-cleaned mussels, cover the pan and cook
until the shells open. Take out the mussels, discarding
any shells that haven't opened. Keep them hot and
thicken the liquid in which they have cooked with 30g of
butter and 15g of flour.
Pour the sauce over the mussels in a large tureen and
sprinkle with parsley. Serve very hot. To be eaten out
of soup plates, with a fork and a soup spoon.
Always serve plenty of French bread with moules
marinière.
Yields: 2
RECIPE FROM:
http://allrecipes.com
Uncle Dirty Dave's Archives
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