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Pastimes : A FAVORITE GOURMET RECIPE -- Ignore unavailable to you. Want to Upgrade?

To: Jan Garrity Allen who wrote (2)	3/21/1999 10:53:00 AM
From: ArtAlley	Respond to of 29

I always love to try something new. Hopefully, the results are 'tres bon'....

To: Jan Garrity Allen who wrote (2)	3/21/1999 10:58:00 AM
From: ArtAlley	Read Replies (2) \| Respond to of 29

Here's one from Arnies restaurant in Edmonds, Wa..... PENN COVE MUSSELS IN LEMON CREAM This recipe can be prepared in 45 minutes or less. 2 tablespoons unsalted butter, softened 3 tablespoons minced garlic 1 tablespoon minced shallot 2 1/2 tablespoons finely chopped fresh parsley leaves 2 teaspoons fresh lemon juice 2 medium tomatoes 1/2 lemon 1 1/2 pounds Penn Cove or other cultivated mussels (about 30) 1/2 cup dry white wine 3/4 cup heavy cream Garnish: diced seeded tomato and finely chopped fresh parsley leaves In a bowl stir together butter, 1 tablespoon garlic, shallot, ‚ tablespoon parsley, lemon juice, and salt and pepper to taste. Seed tomatoes and cut into 1/4-inch dice. Cut lemon into 4 wedges. Scrub mussels and remove beards. In a 4-quart heavy saucepan melt herb butter over moderate heat. Add lemon wedges and remaining garlic and cook, stirring, 30 seconds. Add mussels and cook, stirring, 1 minute. Add wine, cream, and salt and pepper to taste and simmer, covered, until mussels are opened, about 5 minutes. Discard any unopened mussels. Stir in tomato and remaining parsley. Divide mixture between 2 soup plates and garnish with tomato and parsley. Serve mussels immediately. Serves 2 as a first course. Gourmet March 1999 You Asked For It Arnies, Edmonds WA