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Caldo De Mejillones


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Fish/seafoo

Ingredients:

  • 2 lb Mussels
  • 1 Medium-size onion; very finely chopped
  • 1/2 c Unsalted butter
  • 1 c Finely chopped parsley
  • Salt & fresh ground black pepper
  • 1 c Dry white wine

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 <Micro Cookbook Collection of Mexican Recipes>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.