Subj : 30 Minute Meals - 01
To   : All
From : Dave Drum
Date : Thu Aug 15 2024 09:51 am

MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Best Moules Marinières (Sailor-Style Mussels)
Categories: Seafood, Vegetbles, Herbs, Wine, Breads
     Yield: 4 servings

     2 tb Unsalted butter
     1 sm Leek; white & light green
          - only, thin sliced
     1 sm Shallot thin sliced
     4 md Cloves garlic; thin sliced
     2    Bay leaves
          Salt & fresh ground pepper
     1 c  Hard dry cider or white
          - wine
     2 lb Mussels *
     3 tb Mayonnaise or heavy cream
          - (opt)
     3 tb Minced fresh parsley leaves
     1 tb Lemon juice
     1 ts Grated zest from 1 lemon
          Add'l mayonnaise for
          - serving
     1    Loaf rustic sourdough bread;
          - thick sliced, drizzled
          - w/olive oil, broiled until
          - heavily toasted

 In a medium Dutch oven or large saucepan, melt 1
 tablespoon butter over medium-low heat. Add leeks,
 shallot, garlic, and bay leaves. Season lightly with
 salt and heavily with black pepper and cook, stirring,
 until vegetables are very soft but not browned, about 10
 minutes.

 Increase heat to high and add cider or wine. Bring to a
 boil and let reduce by half, about 2 minutes. Add
 mussels, stir, cover, and cook, shaking pan constantly
 and peeking every 30 seconds to stir. As soon as all the
 mussels are open, transfer mussels to a bowl using
 tongs. Place pan lid over bowl to keep mussels warm.

 Remove from heat and whisk in remaining butter along
 with mayonnaise or crème fraîche (if using). Return
 mussels to pot, add parsley, lemon juice, and lemon
 zest, stir to combine, then transfer to a warm serving
 bowl. Serve immediately with additional mayonnaise (if
 using) and broiled bread.

 * Examine mussels before using. If they're gritty or
 have lots of beards (it'll look like bits of hair coming
 out from between their shells), scrub them well under
 cold water and pull out the beards by grabbing them and
 pulling towards the hinge-end of the mussels.
 Farm-raised mussels are generally quite clean when they
 are sold.

 Discard cracked mussels or open mussels that don't close
 when tapped with another mussel.

 By J. Kenji López-Alt

 MAKES: 4 servings

 RECIPE FROM: https://www.seriouseats.com

 Uncle Dirty Dave's Kitchen

MMMMM

... "Consistency is the last refuge of the unimaginative" -- Oscar Wilde
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