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  Added: Jun 27, 2007  •  Visited (683)  •  Print version Print this recipe (44)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
 
Mussels With Wine Sauce
(Midia Krassata)
What You Need:
  • ½ cup chopped onion
  • 2 teaspoons minced garlic
  • 3 tablespoons vegetable or olive oil
  • 3 quarts mussels, cleaned and bearded
  • 1 cup dry white wine
  • 4 sprigs parsley
  • 1 sprig fresh thyme, or ½ teaspoon dried thyme
  • 1 bay leaf
  • ½ teaspoon pepper
  • ¼ cup white vinegar
  • 2 tablespoons prepared mustard
  • ½ teaspoon salt
  • 1 cup olive oil
  • ¾ cup diced, blanched celery
  • 1 tablespoon minced fresh parsley
  • 1 teaspoon dried tarragon

  • How To Cook:
    1. In a Dutch oven, saute onion and garlic in oil until soft. Add well scrubbed mussels, wine, parsley sprigs, thyme, and bay leaf. Sprinkle with ¼ teaspoon pepper.

    2. Bring to a boil, cover, lower heat, and simmer for 6 to 7 minutes, shaking pan, until mussels open. Transfer mussels to a large bowl.

    3. Strain cooking liquid through cheesecloth, and boil to reduce to 1 cup.

    4. In another bowl, combine ¼ teaspoon pepper, vinegar, mustard and salt. Pour in olive oil in a slow stream.

    5. Add celery, parsley, and tarragon, and stir the mixture into the reduced cooking liquid.

    6. Pour over the mussels and serve at room temperature.

    To Serve: 4 to 6
    This recipe is also available in:
    Cuisine » Europe » Greece
    Main Ingredient » Shellfish » Mussels
    Main Ingredient » Herbs & Spices » Greens
    Main Ingredient » Condiments » Wine
    Dish » Appetizers

     





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