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---------- Recipe via Meal-Master (tm) v8.05
Title: MUSSELS WITH GARLIC BUTTER
Categories: Shellfish
Yield: 6 Servings
3 lb Fresh mussels, scrubbed
-debearded
10 tb (1 1/4 sticks) butter
3/4 c Finely chopped shallots
6 lg Garlic cloves, minced
4 tb Chopped fresh parsley
2 tb Fresh lemon juice
1 ts Grated lemon peel
Place mussels in heavy large Dutch oven, cover and cook over high heat
until mussels open, shaking pan occasionally, about 5 minutes. Drain
mussels, reserving liquid. Transfer mussels to bowl; discard any that do
not open. Tent bowl with foil.
Melt butter in same Dutch oven over medium-high heat. Add shallots and
garlic and sauté until tender, about 3 minutes. Add 3 tablespoons parsley,
lemon juice, lemon peel and reserved liquid from mussels and bring to boil.
Season to taste with pepper. Drizzle garlic butter over mussels. Sprinkle
with 1 tablespoon parsley.
Garlic is a perfect partner for the shellfish in this easy starter. Pass a
basket of soda bread to mop all the juices.
Bon Appétit May 1996
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