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Mussels In Garlic Butter Sauce

Submitted by elliotttf on Sat, 02/14/2009 - 16:11
Ingredients: 
2 Pounds Fresh, Cleaned Mussels
3-4 Cloves Garlic, Minced
1 Cup Fresh Parsley, Chopped
3/4 Stick Unsalted Butter At Room Temperature
Salt & Pepper
Preparation: 

Combine the butter, garlic, parsley and seasonings in a small bowl. Mix together well. Preheat your oven to 450 degrees F. Place the mussels in a large baking dish, and spoon the butter/garlic mixture on top. Cover the dish tightly with foil, and bake for about 15 minutes, or until the mussels open. Discard any that do not open.

Serve in large bowls, dividing the sauce equally between each serving. Offer crusty bread to sop up the delicious juices.

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Sauteed Mussels In Pernod Flavored Broth

Submitted by elliotttf on Sat, 02/14/2009 - 12:43
Ingredients: 
3 Tbs. Olive Oil
1 Medium Onion, Chopped
2 Stalks of Celery, Chopped
3-4 Cloves of Garlic, Minced
Salt & Pepper to Taste
2 Plum Tomatoes, Seeded, Cored And Diced Into 1/2 Inch Pieces
2 Cups White Wine
1/2 Cup Pernod Liqueur
Dash of Saffron
2-3 Pounds Mussels, Scrubbed with Beards Removed
1/2 Cup Chopped Fresh Parsley
Preparation: 

1. Heat the oil in a large saucepan and sauté the onion, celery and garlic until translucent.
2. Add the salt and pepper and cook 5-10 minutes or until the sauce begins to thicken.
3. Add the wine, saffron, tomatoes, and pernod, and cook an additional 10 minutes.
4. Add the cleaned, drained mussels, cover, and cook until the shells open, which should be about 5 additional minutes.
5. Add the parsley in just before serving.

You can serve this dish on grilled garlic bread, spooning the juices over the bread in a shallow bowl, or serve with a good crusty bread on the side.

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