saute pan, add the wine, cover the pot and steam
Pour reserved mussel cooking liquid through a fine
Place the wine in a large, heavy-bottomed
Bring the wine to a boil in a
ide, deep pan with the wine, shallots and parsley.
Cook
Preheat broiler. Bring wine and shallots to a boil.
ussels in saute pan, add wine, cover the pot ad steam
old water to cool, remove mussel meat from shells, place in
he cleaned mussels and the wine, cover and let simmer for
making sure to discard any mussel with an open shell.
Put the mussels, wine and shallots in a saucepan
Heat oil in large saucepan.
Add chopped onion, and garlic and cook until clear.
Add parsley and chilli and cook for 1-2 minutes.
Increase heat and add lemon juice, wine and water and bring to the boil.
Add tomatoes.
Bring to boil.
Add cleaned mussels and cook covered over a moderate heat for about 5 minutes.
Discard any mussels that have not opened.
Remove the top shell from each mussel.
Season with salt and pepper and serve immediately.
uart pan, combine mussels and wine; bring to a boil over
br>makes 4 cups gravy (without added drippings).
Preheat oven
owls. Arrange one-fourth of mussel mixture and 2 egg quarters
Scrub and wash the mussels.
Place in a large covered stockpot over moderate heat, just until they open.
Discard any that do not open.
Strain mussel liquid.
n oil.
Add the wine and saffron to the pan
inute.
Add the white wine, bring to the boil and
br>Pour over the white wine and stir in the creme
aucepan and cover with the wine. Cook for 3-4 minutes