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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This is a recipe I obtained from an estate sale last weekend in Dallas, Texas. I have it marked to try sometime in the future but have not actually tried it. Sounds yummy. Ingredients:
10 punds mussels in their shells |
1 large chopped white onion |
1 ounce butter |
1/2 cup dry white wine |
2 cloves crushed garlic |
1 teaspoon freshly ground black pepper |
1 tablespoon chopped parsley |
1 ounce butter for thickening |
Directions:
1. Scrub mussels under running water then rinse well and throw away any with an open shell.
2. Melt chopped onion in butter in a large saucepan.
3. Add mussels and all remaining ingredients except salt, parsley and extra butter.
4. Cook over very high heat and cover with a glass plate for 5 minutes.
5. Fish them out of the liquid and only keep the top shells to which mussels are attached for serving.
6. Return liquid to the heat and let it reduce by fast boiling with the lid off.
7. You can now thicken this by melting the extra butter with 1 ounce flour and 1/2 cup thin cream.
8. Add this to the soup in the pot and boil.
9. When soup is ready pour it over the half shelled mussels and garnish with chopped parsley.
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