Ingredients |
|
4 |
lbs |
large mussels |
|
2 |
Tbsp |
oil |
2 |
each |
medium onion, chopped |
1½ |
cup |
white wine |
½ |
cup |
water |
1 |
Tbsp |
chicken soup powder |
½ |
tsp |
salt |
|
|
|
Preparation steps: |
- Scrub the mussels and remove beards. Set aside in a large bowl of ice,
or keep refrigerated in an uncovered bowl.
- Saute the onions with oil in a large pot until golden brown.
- Add wine, water, chicken soup powder, and salt and bring to boil.
- Check the mussels before adding them to the pot. Discard any that opened,
and won't close back after a gentle touch.
- Add mussels and cook for 4-5 minutes until all mussels open.
(Discard any that didn't open).
Serving: in soup bowl with fresh white bread on the side.
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