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Recipe: Mussels Josephine

Main Dishes - Fish, Shellfish
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MUSSELS JOSEPHINE

lots of garlic, cleaned chopped fine (you decide what's a lot)
olive oil
3 to 4 lbs. black mussels washed, de-bearded cleaned of barnacles
1 1/2 cup chardonnay your favorite, mellow but inexpensive
white roux, flour and butter cooked in frying pan stirring constantly till bubbles for 5 minutes.
1/2 tomato, fresh, seeded and skinned, chopped fine
fresh basil, 5 good sized leaves cut chiffonade style.
1/2 cup chopped red onion
1 lemon juice fresh, seeded. fresh lemon zest (just a bit)

Saute garlic in olive oil.

Place mussels in large pot, add wine and sauteed garlic. Steam mussels until they open.

Cook roux till done, set aside.

Remove mussels, add Roux, tomato, basil, onion, lemon juice and zest and whisk gently till combined and smooth.

When broth is finished add mussels and serve quick and hot.

Enjoy!
Lou
MsgID: 1417118
Shared by: Lou Saldarini Tampa
Board: Copycat Recipe Requests at Recipelink.com
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