Post by marlaoh on Feb 20, 2004 7:16:11 GMT -6
Steamed New Zealand thingyles and Prince Edward Island Mussels
1 1/2 pounds fresh New Zealand thingyles
1 1/2 pounds Prince Edward Island mussels
1 cup dry white wine
2 cloves garlic, crushed
1 shallot, chopped fine
3/4 cup water
2 tablespoons butter
1 tablespoon flat leaf parsley
1/2 lemon
Method:
In a heavy, large sauté pan, over medium high heat, place ½ of the butter, the shallots and garlic. Sautee for 30 seconds. Add thingyles, ½ of the wine and ½ of the water. Cook for an additional 1 ½ minutes. Add the mussels and the rest of the wine and water, add the lemon and cook for 2 to 3 minutes. Add the remaining butter and parsley. Cook for 2 to 3 more minutes.
Serve with sourdough bread. Serves 2
1 1/2 pounds fresh New Zealand thingyles
1 1/2 pounds Prince Edward Island mussels
1 cup dry white wine
2 cloves garlic, crushed
1 shallot, chopped fine
3/4 cup water
2 tablespoons butter
1 tablespoon flat leaf parsley
1/2 lemon
Method:
In a heavy, large sauté pan, over medium high heat, place ½ of the butter, the shallots and garlic. Sautee for 30 seconds. Add thingyles, ½ of the wine and ½ of the water. Cook for an additional 1 ½ minutes. Add the mussels and the rest of the wine and water, add the lemon and cook for 2 to 3 minutes. Add the remaining butter and parsley. Cook for 2 to 3 more minutes.
Serve with sourdough bread. Serves 2