 |
Mussels Etienne
Recipe By : the California Culinary Academy
Serving Size : 5 Preparation Time :0:30
Categories : Tuna Pasta
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
50 mussels
2 tablespoons butter or margarine
1/4 cup shallots or onion -- finely chopped
1 clove garlic -- minced
1 teaspoon fresh thyme -- finely chopped
1 teaspoon orange or lemon rind -- finely grated
1 cup dry white wine
1/2 cup water
1. Scrub mussels with a brush; rinse well. Remove beards (see Note). Check
mussels for edibility; live ones will have tightly closed shells or will close
their shells when tapped. Discard any that remain open.
2. In a large microwave-proof bowl, microwave butter on 100% power until it
melts, about 40 seconds. Add shallots and garlic. Microwave on 100% power 45
seconds.
3. Add thyme, orange rind, wine, and the water. Cover and microwave on 100%
power until liquid boils, about 5 to 6 minutes.
4. Add mussels. Cover bowl with plastic wrap. Microwave at 100% power until
mussels open, 3 to 5 minutes. Stir mussels with a large spoon after 2 minutes.
5. Use a slotted spoon to remove mussels to individual shallow bowls. Discard
any that do not open.
6. If broth is sandy, strain through several layers of cheesecloth. Pour over
cooked mussels and serve.
Note: Mussels anchor themselves to rocks and pilings with a bundle of tough
fibers called beards. Debeard them by grasping the fibers and removing them
with
a tug.
- - - - - - - - - - - - - - - - - -
NOTES : Mussels are a delicious and reasonably priced shellfish. Although some
are harvested wild off the Atlantic and Pacific coasts, increasing numbers are
being farmed. There are also sweet, succulent New Zealand mussels. Cook mussels
the day they're purchased. To hold them, cover with a damp towel and
refrigerate; do not put them in fresh water.
Nutr. Assoc. : 0 0 1358 0 0 4307 0 0
|
