Javanese Peanut Pasta
INGREDIENTS:
2 tb Olive oil 2 lb (or quarts) mussels, clea
1/2 c Dry white wine 2 cl Garlic, minced
1/4 c Minced parsley
2 tb Olive oil 2 lb (or quarts) mussels, clea
1/2 c Dry white wine 2 cl Garlic, minced
1/4 c Minced parsley
Put olive oil into a wide-bottomed pan that has a lid, and turn heat to medium. Add mussels. Cover while mussels steam for one minute or so, then uncover and stir them. Remove any that have opened. Continue this until a the mussels have opened. Remove top shells and place mussels on a platter.
Strain the liquid that the mussels have released into the pan throughly piece of cloth or paper towel to remove any sand. Clean out the pan and re the liquid. Add wine, garlic and parsley. Stir over high heat until the mixture starts to thicken slightly, then spoon over mussels. Chill thoroug Makes four first-course servings.
Strain the liquid that the mussels have released into the pan throughly piece of cloth or paper towel to remove any sand. Clean out the pan and re the liquid. Add wine, garlic and parsley. Stir over high heat until the mixture starts to thicken slightly, then spoon over mussels. Chill thoroug Makes four first-course servings.