Preparation:
* Note: The recipe for "Beurre Manie" is included in this database.
Wash and scrub mussels. Place mussels in large saucepan. Add pepper (no salt), 1 tablespoon parsley, thyme, shallots (or scallions), and wine. Bring to boil and continue simmering for 8 to 10 minutes, or until the mussel shells open. Discard top shell and keep mussels warm in heated serving dish.
Bring cooking liquid to boil in pan and continue boiling for 5 minutes. Add Beurre Manie. Correct seasoning. Add remaining parsley. Cook for 3 minutes, or until sauce thickens. Pour over mussels. Serve hot.
Comments: Shallots stand somewhere between garlic and onions, with a distinctive though subtle flavor of their own. They are small, russet brown, and divided inside into bulblets like garlic. Though somewhat difficult to obtain, the results justify the trouble. A substitute is the white part of the scallion.
Recipe Source: THE ART OF FRENCH COOKING by Fernande Garvin |
