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.
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.