Caldo de mejillones
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Caldo de mejillones
  Seafood  
Last updated 6/12/2012 1:11:55 AM. Recipe ID 39645. Report a problem with this recipe.
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      Title: Caldo de mejillones
 Categories: Seafood
      Yield: 4 Servings
 
      2 lb Mussels
      1    Medium-size onion; very
           -finely chopped
    1/2 c  Unsalted butter
      1 c  Finely chopped parsley
           Salt & fresh ground black
           -pepper
      1 c  Dry white wine
 
  1. Wash mussels in several changes of cold water, thoroughly
  scrubbing the shells. Remove threads & discard any mussels w/ cracked
  shells or which fail to close when tapped.
  
  2. Saute the onion in the butter in a large saucepan until
  transparent. Add parsley & a little salt & pepper. Pour in the wine &
  boil to reduce the mixture by half.
  
  3. Place the mussels in the pan, cover, reduce heat, & steam for 5
  min. or until the shells open. Serve the mussels & broth in deep
  bowls w/ an extra bowl on the side to hold the empty shells.
  
  CASA ROMERO
  
  GLOUCESTER ST.; BOSTON
  
  BEV:CARTA BLANCA OR DOS EQUIS
  
  From the .  Downloaded




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Recipe ID 39645 (Apr 03, 2005)

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