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Mussels With Wine Sauce
(Midia Krassata)
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| What You Need: |
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½ cup chopped onion
2 teaspoons minced garlic
3 tablespoons vegetable or olive oil
3 quarts mussels, cleaned and bearded
1 cup dry white wine
4 sprigs parsley
1 sprig fresh thyme, or ½ teaspoon dried thyme
1 bay leaf
½ teaspoon pepper
¼ cup white vinegar
2 tablespoons prepared mustard
½ teaspoon salt
1 cup olive oil
¾ cup diced, blanched celery
1 tablespoon minced fresh parsley
1 teaspoon dried tarragon
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| How To Cook: |
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1. In a Dutch oven, saute onion and garlic in oil until soft. Add well scrubbed mussels, wine, parsley sprigs, thyme, and bay leaf. Sprinkle with ¼ teaspoon pepper.
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2. Bring to a boil, cover, lower heat, and simmer for 6 to 7 minutes, shaking pan, until mussels open. Transfer mussels to a large bowl.
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3. Strain cooking liquid through cheesecloth, and boil to reduce to 1 cup.
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4. In another bowl, combine ¼ teaspoon pepper, vinegar, mustard and salt. Pour in olive oil in a slow stream.
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5. Add celery, parsley, and tarragon, and stir the mixture into the reduced cooking liquid.
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6. Pour over the mussels and serve at room temperature.
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