Mussels Etienne
Yield
4 servingsPrep
10 minCook
20 minReady
30 minTrans-fat Free, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 50 | each |
mussels
|
*
|
| 2 | tablespoons |
butter
or margarine |
|
| ¼ | cup |
shallots
or onion, finely chopped |
*
|
| 1 | clove |
garlic
minced |
|
| 1 | teaspoon |
thyme
fresh, finely chopped |
*
|
| 1 | teaspoon |
orange zest
or lemon, finely grated |
|
| 1 | cup |
white wine
dry |
*
|
| ½ | cup |
water
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5E+1 | each |
mussels
|
*
|
| 3E+1 | ml |
butter
or margarine |
|
| 59 | ml |
shallots
or onion, finely chopped |
*
|
| 1 | clove |
garlic
minced |
|
| 5 | ml |
thyme
fresh, finely chopped |
*
|
| 5 | ml |
orange zest
or lemon, finely grated |
|
| 237 | ml |
white wine
dry |
*
|
| 118 | ml |
water
|
|
Directions
- Scrub mussels with a brush; rinse well. Remove beards (see Note).
Check mussels for edibility; live ones will have tightly closed shells or will close their shells when tapped.
Discard any that remain open.
- In a large microwave-proof bowl, microwave butter on 100%
Add shallots and garlic. Microwave on 100% power 45 seconds.
Add thyme, orange rind, wine, and the water. Cover and microwave on 100% power until liquid boils, about 5 to 6 minutes.
Add mussels. Cover bowl with plastic wrap. Microwave at 100% power until mussels open, 3 to 5 minutes.
Stir mussels with a large spoon after 2 minutes.
- Use a slotted spoon to remove mussels to individual shallow Discard any that do not open.
- If broth is sandy, strain through several layers of cheesecloth. Pour over cooked mussels and serve. Note: Mussels anchor themselves to rocks and pilings with a bundle of tough fibers called beards. Debeard them by grasping the fibers and removing them with a tug.
