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.\" setup for recipe document, to be printed by rctypeset, rcshow or rcbook
.\"
.\" Type Codes:
.\"   A  appetizer, snack	B  bread, pasta
.\"   D  desert			L  Beverage		M  main dish
.\"   O  other			S  sauce		SL  salad
.\"   SP  soup			V  vegetable dish
.\"   ---------------------------------
.\"   no longer used: [C  cake, cookie, candy]
.\"   ---------------------------------
.\" .RH MOD.RECIPES-SOURCE "RECIPE-ID(<=15 UC char)" "type code" "date"
.RH MOD.RECIPES-SOURCE "MUSSEL-MARINIER" "MA" "8/24/99"
.\" .RZ "RECIPE TITLE IN CAPITALS" "One-line description of it"
.RZ "MOULES \*(A` LA MARINI\*(E`RE" "moules \*(a` la marini\*(e`re, mussels steamed with garlic, onions and parsley, and served in the cooking liquor
.\"   ---------------------------------
.\" Introductory comments; use .PP between paragraphs.
.\" Cite full cookbook reference or other sources.
A classic dish.
Easy and quick.
The basic mussel recipe.
.PP
From JBAM, page 164; see also, LAROU, page 639.
.\"   ---------------------------------
.\" Ingredients Header; give servings or volume.
.IH "serves 2 (4 as an appetizer)"
.\"   ---------------------------------
.\" Ingredient entry: .IG "amount" "item"
.\" optionally followed by lines of text with qualifying information
.\" and so forth for additional .IG items.
.\" Use .sp # to space between blocks of ingredients.
.IG "" "stock pot,"
large enough to comfortably steam 1-2 quarts of mussels
.sp
.IG "40" "mussels,"
about 1-1/2 quart
.sp
.IG "1 clove" "garlic,"
crushed
.IG "1/2" "large onion,"
thinly sliced
.IG "2-3 sprigs" "parsley,"
or twice the number of parsley stems
.IG "1 sprig" "thyme,"
optional
.IG "1 " "bay leaf,"
optional
.IG "2 Tbsp" "butter"
.IG "1/2 tsp" "salt"
.IG "1/2 tsp" "pepper"
.sp
.IG "1 cup" "good white wine"
.sp
.IG "2 Tbsp" "butter"
.IG "1/8 tsp" "tabasco sauce"
.IG "1/2" "lemon,"
juiced
.IG "1/4 cup" "parsley,"
chopped
.\"   ---------------------------------
.\" Procedure header
.PH
.\"   ---------------------------------
.\" Procedure step: SK step_number
.\" followed by text describing that step
.\" and so forth for additional steps
.SK 1
Clean - scrape and debeard, the mussels.
Optionally, soak them in brine (1/3 cup salt per gallon water)
for 20 minutes or longer to stimulate the mussels to disgorge sand.
.SK 2
Add the aromatics, butter and seasonings to the stock pot.
Add the cleaned mussels on top.
Moisten with the cup of white wine;
if one wishes a more generous amount of cooking liquor to sop and spoon up,
use two cups of wine.
.SK 3
Steam, covered, over high heat, until the mussels have opened, about 5 minutes.
Remove the mussels and keep them warm.
.SK 4
Remove the bay leaf, parsley sprigs or stems, and thyme from the cooking
liquor.
Optionally, strain to remove the garlic and onion.
Add the additional butter, and the tabasco, lemon juice, and chopped parsley
to the cooking liquor.
Simmer briefly.
.SK 5
Plate the mussels, pour the broth over them, and serve immediately.
Have French bread on the table to sop up the broth.
Have a bowl on the table for the shells as the mussels are eaten.
.\"   ---------------------------------
.\" Notes header
.\" Enter notes (commentary); use .PP to separate paragraphs.
.NX
A serving of 20 mussels, French bread, a salad following, then a desert makes
a very good informal meal.
.PP
A serving of 10 mussels is an ample appetizer.
.\"   ---------------------------------
.\" Rating
.SH Rating
.I Difficulty:
easy.
.I Time:
cleaning, 1/2 hour; vegetable preparation, 20 minutes; cooking, 10 minutes.
.\" .I Precision:
.\" ?
.\"   ---------------------------------
.\" Wrapup:
.\" Signature information. As a minimum you should list your
.\" name, network address, organization (company, university, etc.), and
.\" the city you live or work in.
.\" .WR
.\" John Rupley.
.\" .br
.\" Department of Biochemistry, University of Arizona, Tucson, AZ 85711
.\" .br
.\" rupley@cs.arizona.edu
