Featured RecipeMacaroni & Beef Casserole
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Enjoy your favorite recipe with wines selected by Jacques Franey, Pierre's son. Contact Domaine Franey.
from The New New York Times Cookbook , Page 378
Recommended Wine: Domaine de la Pepiere Muscadet
As summer draws near, this is an ideal way to start a dinner or serve for a luncheon. Serve with slices of a crusty baguette to wipe your plate clean!
INGREDIENTS5 pounds clean, well-scrubbed mussels, the smaller the better
½ cup wine vinegar
2 sprigs thyme, or ½ teaspoon dried
1 bay leaf
Freshly ground pepper
1 ½ cups chopped red onion
⅓ cup chopped parsley
¾ cup peanut, vegetable or corn oil
PREPARATION1. Place the mussels in a kettle and add ¼ cup vinegar, thyme and bay leaf. Cover and steam until the mussels open, 5 to 10 minutes. Drain.
2. Empty the warm mussels into a large serving dish or mixing bowl. Toss with the remaining ingredients, including the remaining ¼ cup of vinegar and pepper to taste.