Billi-Bi
Served hot or cold, it became popular in United States restaurants.
Originally, the mussles were strained out, leaving a smooth soup, but
today they are sometimes left in.
INGREDIENTS
5 dozen mussels in the shell, cleaned
2 medium-size yellow onions, peeled and minced
2 ribs celery, minced
1/2 pound mushrooms, minced
1/4 cup minced parsley
1/8 teaspoon pepper
2-1/2 cups water or 2 cups water and 1/2 cup fish stock
1 cup dry white wine
1 cup light cream
Place mussels in a large, heavy skillet with all but the cream. Cover,
bring to a boil over moderate heat, then reduce heat and simmer 3
minutes, until mussles open.
With a slotted spoon lift mussels and reserve to serve as a separate
course or at another meal...(discard any unopened mussels.)
Strain cooking liquid through a fine sieve lined with a triple thickness
of cheesecloth, pour into a clean saucepan and boil rapidly, uncovered,
until reduced by about half.
Turn heat to low, stir in cream and heat and stir until piping hot.
Taste for salt, adjust heat as needed and serve. Or chill well and serve
cold.
Serves 4
May your Christmas Dreams always be filled with Magic
(`´·.¸ (`´·.¸ *¤*
¸.·´´) ¸.·´´ )
«´¨`·.. ¤
Merry Christmas! Happy Hannukah! Joyous
Yule! whatever you celebrate, may you all have a wonderful holiday
season and a happy new year.
Angelique
¤..·´¨`»
(¸.·'´ (¸.·'´ *¤* `´·
.¸) `´·.¸)
--~--~---------~--~----~------------~-------~--~----~
Access the Recipes And More list archives at:
http://www.mail-archive.com/recipesandmore%40googlegroups.com/
Visit the group home page at:
http://groups.google.com/group/RecipesAndMore
-~----------~----~----~----~------~----~------~--~---
