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INGREDIENTS

1 Garlic ; minced
1 c Peeled; seeded tomato,
1/2 c Cream
GARNISH
48 Prince edward island
1/4 c Minced shallot
1/2 c Butter
1 Lemon
1/2 c White wine
Salt and pepper
Chopped parsley

Servings

INSTRUCTIONS

For the sauce, sweat the garlic and shallot in butter over medium heat until translucent. Add the tomato, stirring constantly, and cook for several more minutes. Add the cream and bring to a boil. Reserve. In a pot bring the wine to a boil, covered. Add the mussels and cook until they just open. Be careful not to over cook. Remove the mussels from the cooking liquid and arrange them on a plate in concentric circles. Combine the cooking liquid from the mussels with the reserved sauce, and bring to a boil. Season with salt and pepper and a bit of lemon juice, to taste. Pour the sauce over the mussels and garnish with chopped parsley. NOTES : Recipe courtesy of Eric Ripert, Le Bernardin Recipe by: Cooking Live Show #CL9054 Posted to MC-Recipe Digest by "Angele and Jon Freeman" on Feb 7, 1998

NOTES

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Mussel Fricassee

1  Garlic minced
1 c Peeled; seeded tomato, 
1/2 c Cream 
  GARNISH 
48  Prince edward island 
1/4 c Minced shallot 
1/2 c Butter 
1  Lemon 
1/2 c White wine 
  Salt and pepper 
  Chopped parsley

For the sauce, sweat the garlic and shallot in butter over medium heat  until translucent. Add the tomato, stirring constantly, and cook for  several more minutes. Add the cream and bring to a boil. Reserve.    In a pot bring the wine to a boil, covered. Add the mussels and cook until  they just open. Be careful not to over cook. Remove the mussels from the  cooking liquid and arrange them on a plate in concentric circles.    Combine the cooking liquid from the mussels with the reserved sauce, and  bring to a boil. Season with salt and pepper and a bit of lemon juice, to  taste. Pour the sauce over the mussels and garnish with chopped parsley.    NOTES : Recipe courtesy of Eric Ripert, Le Bernardin    Recipe by: Cooking Live Show #CL9054    Posted to MC-Recipe Digest by "Angele and Jon Freeman"  <jfreeman@comteck.com> on Feb 7, 1998

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Nutrition

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Serving Size: 1 Serving (493g)
Recipe Makes: 1 Servings

Calories: 1318
Calories from Fat: 1228 (93%)

Amt Per Serving		% DV

	Total Fat 136.5g	182 %
	Saturated Fat 85.8g	429 %
	Monounsaturated Fat 36.6g
	Polyunsanturated Fat 5.2g
Cholesterol 407.1mg		125 %
Sodium 866.4mg		30 %
Potassium 506.4mg		13 %
Total Carbohydrate 26.8g		8 %
	Dietary Fiber 5.1g	21 %
	Sugars, other 21.6g
Protein 6.4g		9 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1318

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