Mussels -- Simple

 

4 lbs. mussels for 8-9 people

scallion, shallots, and onion – sliced and diced

4 TB olive oil

1 cup white wine

1 tsp. Tabasco sauce

parsley, chopped – a little in the pot, a lot on top

Cook all together in large covered pot for 7 minutes or until the mussels open. Serve in soup bowls, with parsley sprinkled on top and with bread.

 

Variation: Used chopped fennel and tarragon, perhaps a clove of gralic. Omit Tabasco and parsley.

For 2 people, for main course, buy 2 lbs. of mussels.

 

 

Moules Maison

 

2 lbs. mussels

plum tomatoes from a 1 lb. 12 oz. can, no juice, diced

6 scallions, trimmed and diced

1/4 lb. mushrooms, sliced

1 small onion and 1 large shallot, chopped

1 cup dry white wine

4 tablespoons virgin olive oil

1 teaspoon Tabasco sauce (v. impt)

½ tsp salt

1/4 cup chopped parsley (opt.)

Serves 4 amply

Combine all ingredients in large saucepan and bring to a boil. Cover and cook 7 minutes, stirring occasionally, until mussels have opened. (Discard unopened mussels.)

In serving, spoon sauce over mussels in soup bowls. Serve with bread for dunking.

 

Adapted from Jacques Pepin, Today's Gourmet

 

 

 

Serve before cold beef on arugula along with wild and regular rice salad -- a wild rice combo cooked according to package directions, then mixed with olive oil and salt to taste and sunflower seeds, served cool or lukewarm.

 

 

Then, next day, add the leftover rice salad to the leftover mussel soup.

 

 

Or serve before Rock Cornish game hen and french fries and salad.