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Ingredients:
Steamed Mussels
3 Med shallots, sliced thin
6 Tbsp. butter
3 cloves Elephant Garlic, sliced (Mild form of garlic)
1.5-2 lb. Mussels (PEI)
2 Tbsp chopped fresh basil
3/4 c dry vermouth
3/4 c white wine
2 Tbsp. Pernod (or 2 tsp. Anisette)...optional
Instructions:
Sauté shallots in 3 Tbs. butter for approximately 1 minute ...add elephant garlic then sauté another minute. Add mussels and basil. Pour in Vermouth, White wine (and Pernod) and cover. When mussels are 1/2 open add remaining butter and continue steaming. When mussels are fully open and still plump, divide into 4 bowls or deep dishes for serving. It¹s best to use a slotted spoon, portion the mussels, and then pour the sauce over each. Discard any mussels that don't open.
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Copyright © 1999 - 2004 Lanier Publishing International
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