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Mussels Recipe
Steaming - Any aficionada will tell you that all you need to do to cook mussles is to pop them into a pot, put a lid on and cook them for sufficient time for the shells to open. The theory is that there is enough juice in the mussel for steaming, and that added water or liquid is unnecessary. This is perfectly true for healthy, well-looked-after mussels. However, the addition of a few goodies to your cooking pot will produce a wonderful broth which Europeans, in particular, love to sop up with bread. The following steaming method is a favourite in Belgium. It is a little heavy in butter for today's tastes, but there is no doubt that the broth is wonderful! Ingredients: 4 lbs Mussels, cleaned 2 kg 1 cup Celery leaves, chopped 250 ml 1/2 cup Butter 125 ml 1/2 cup Parsley, minced 125 ml 1/4 cup Chives, snipped 60 ml 1 cup Dry white wine 250 ml 1/4 cup Lemon juice 60ml Directions: In a heavy stainless steel or enamelled saucepan, sauté celery leaves in butter over medium-high heat for 2 minutes, or until softened. Add parsley and chives and sauté 1 minute. Add mussels, wine and lemon juice. Bring to a boil over high heat, turn down to medium-high and steam mussels, covered 5 to 6 minutes or until shells have opened. Discard any unopened mussels If you plan to eat mussels hot, put into heated bowl or simply drain off the broth and take to the table in the cooking pot. The broth should be strained through a coffee filter and placed on the table for those who wish to use it for dipping bread or mussel meats. If you have broth left over, strain and freeze it in ice cube trays to use when recipe calls for clam juice or fish stock. |
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