CHRS: CP437 2   
   MSGID: 1:18/200@fidonet 668c7bad   
   PID: MBSE-BBS 1.1.0 (Linux-x86_64)   
   TZUTC: -0500   
   TID: MBSE-FIDO 1.1.0 (Linux-x86_64)   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Lager-Steamed Mussels w/Mustard, Kielbasa & Dill   
    Categories: Beer, Seafood, Pork, Herbs, Vegetables   
         Yield: 4 Servings   
       
       1/4 c  Olive oil   
         1 md Onion; chopped fine   
         6 cl Garlic; minced   
         3 tb Chopped fresh parsley   
         2 c  Drained canned tomatoes in   
              - thick puree, chopped (from   
              - a 28 oz can   
       1/4 ts Dried thyme   
       1/4 ts Dried red pepper flakes   
         4 lb Mussels; scrubbed, debearded   
       1/8 ts Freshly ground black pepper   
              Salt; if needed   
              Garlic toast; (opt)   
       
     In a large pot, heat the oil over moderately low heat.   
     Add the onion and garlic and cook, stirring   
     occasionally, until the onion is translucent, about 5   
     minutes. Stir in the parsley, tomatoes, thyme, and red   
     pepper flakes. Reduce the heat and simmer, partially   
     covered, for 25 minutes, stirring occasionally.   
        
     Discard any mussels that have broken shells or that   
     don't clamp shut when tapped. Add the mussels to the   
     pot. Cover; bring to a boil. Cook, shaking the pot   
     occasionally, just until the mussels open, about 3   
     minutes. Remove the open mussels. Continue to boil,   
     uncovering the pot as necessary to remove the mussels as   
     soon as their shells open. Discard any that do not open.   
        
     Stir the black pepper into the broth. Taste the broth   
     and, if needed, add salt. Ladle the broth over the   
     mussels and serve with the garlic toast.   
        
     RECIPE FROM: https://www.foodandwine.com   
        
     Uncle Dirty Dave's Archives   
       
   MMMMM   
      
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