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| Caldo De Mejillones Recipe |
Category: Seafood
Rating:
N/A
Servings: 4
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Ingredients
2 lb mussels
1 medium-size onion; very finely chopped
1/2 cup unsalted butter
1 cup finely chopped parsley
1 salt & fresh ground black pepper
1 cup dry white wine
Cooking Directions:
1. Wash mussels in several changes of cold water, thoroughly scrubbing the shells. Remove threads & discard any mussels w/ cracked shells or which fail to close when tapped.
2. Saute the onion in the butter in a large saucepan until transparent. Add parsley & a little salt & pepper. Pour in the wine & boil to reduce the mixture by half.
3. Place the mussels in the pan, cover, reduce heat, & steam for 5 min. or until the shells open. Serve the mussels & broth in deep bowls w/ an extra bowl on the side to hold the empty shells.
CASA ROMERO
GLOUCESTER ST.; BOSTON
BEV:CARTA BLANCA OR DOS EQUIS
From the . Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
seafood
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