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| Provencal Steamed Mussels |
| Yields: 2 as hearty appetizer |
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| Ingredients: mussels |
1 lb black mussels
2 C tomatoes, canned, peeled
3 C white wine
2 T basil compound butter (see recipe below)
10 haricot verts, blanched
1 small leek, cut into rounds (white part only)
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| Ingredients: basil butter |
1/2 lb picked fresh basil
1/2 lb unsalted butter, at room temperature
8 cloves garlic, peeled, thinly sliced
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| Method: Mussels |
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Steam mussels with white wine in a large sauté pan or small
pot until open.
Add other ingredients and heat thoroughly.
Transfer to two serving bowls.
Pour broth over mussels, top with a slice of warm crusty bread
and serve immediately.
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| Method: roux |
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Blanche basil and garlic in boiling water for two to three minutes.
Drain and run cool water over them.
Mix drained, cooled basil and garlic with butter in food processor
on high for three minutes. |
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