BillT
Fri, Sep-21-01, 02:11
Mussels steamed in white wine
Ingredients for 4 persons: 3.3 lbs of mussels (26.9 ECC), 1 carrot (5.1 ECC), 4 shallots (20 ECC), 2 garlic cloves (1.8 ECC), 1 tablespoon butter, 1 cup dry white wine (1.8 ECC), 1 thyme sprig, 1 bay leaf, 5 parsley sprigs (.2 ECC), sea salt, white pepper from the mill.
Preparation: 25 minutes. Cooking: 20 minutes.
Preparation: Peel the carrot and slice it thinly. Peel shallots and cut them into rings. Peel the garlic and chop it. Finely mince the parsley. Sauté the carrot and the shallots in butter. When they start to color, add the garlic, 2/3 of the parsley, thyme, laurel and pepper. Moisten with the white wine. Bring to a boil and simmer for a few minutes. Scrape and clean the mussels and wash them in several waters. Discard those that remain opened. Immerse the mussels into the broth and cook them on high heat 5 to 10 minutes. Discard those that didn’t open. Remove mussels with a skimmer and filter the cooking liquid through a sieve. Transfer them in a warm deep dish and pour this cooking liquid over them before serving them.
Total ECC: 55.8; per person: 14 ECC.
Ingredients for 4 persons: 3.3 lbs of mussels (26.9 ECC), 1 carrot (5.1 ECC), 4 shallots (20 ECC), 2 garlic cloves (1.8 ECC), 1 tablespoon butter, 1 cup dry white wine (1.8 ECC), 1 thyme sprig, 1 bay leaf, 5 parsley sprigs (.2 ECC), sea salt, white pepper from the mill.
Preparation: 25 minutes. Cooking: 20 minutes.
Preparation: Peel the carrot and slice it thinly. Peel shallots and cut them into rings. Peel the garlic and chop it. Finely mince the parsley. Sauté the carrot and the shallots in butter. When they start to color, add the garlic, 2/3 of the parsley, thyme, laurel and pepper. Moisten with the white wine. Bring to a boil and simmer for a few minutes. Scrape and clean the mussels and wash them in several waters. Discard those that remain opened. Immerse the mussels into the broth and cook them on high heat 5 to 10 minutes. Discard those that didn’t open. Remove mussels with a skimmer and filter the cooking liquid through a sieve. Transfer them in a warm deep dish and pour this cooking liquid over them before serving them.
Total ECC: 55.8; per person: 14 ECC.