*  Exported from  MasterCook  *
 
                              Mussels Etienne
 
 Recipe By     : the California Culinary Academy
 Serving Size  : 5    Preparation Time :0:30
 Categories    : Tuna                             Pasta
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
   50                    mussels
    2      tablespoons   butter or margarine
      1/4  cup           shallots or onion -- finely chopped
    1      clove         garlic -- minced
    1      teaspoon      fresh thyme -- finely chopped
    1      teaspoon      orange or lemon rind -- finely grated
    1      cup           dry white wine
      1/2  cup           water
 
 1. 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.
 
 2. In a large microwave-proof bowl, microwave butter on 100% power until it
 melts, about 40 seconds. Add shallots and garlic. Microwave on 100% power 45
 seconds.
 
 3. Add thyme, orange rind, wine, and the water. Cover and microwave on 100%
 power until liquid boils, about 5 to 6 minutes.
 
 4. 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.
 
 5. Use a slotted spoon to remove mussels to individual shallow bowls. Discard
 any that do not open.
 
 6. 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.
 
                    - - - - - - - - - - - - - - - - - -
 
 NOTES : Mussels are a delicious and reasonably priced shellfish. Although some
 are harvested wild off the Atlantic and Pacific coasts, increasing numbers are
 being farmed. There are also sweet, succulent New Zealand mussels. Cook mussels
 the day they're purchased. To hold them, cover with a damp towel and
 refrigerate; do not put them in fresh water.
 Nutr. Assoc. : 0 0 1358 0 0 4307 0 0