Mussels - Bordeaux-Style
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INGREDIENTS 8 dozen mussels, scrubbed and debearded
1/2 cup white wine
2 tablespoons butter
2 shallots, chopped
3 medium-sized tomatoes, peeled, seeded and chopped
Salt and pepper
1 garlic clove, chopped
3 tablespoons chopped fresh parsley
1/2 cup fresh bread crumbs, soaked in milk and strained
1 teaspoon grated lemon peelPlace the mussels and the wine in a large, nonreactive pot, cover, and let the mussels open over high heat. Strain the mussels, reserving the cooking liquid, and remove the empty half shells.
In a small pan melt the butter, and in this sauté the shallots over low heat; add the tomatoes, seasonings, garlic, parsley and the bread crumbs. Increase the heat slightly and stir the sauce until the tomatoes are soft, then add a little of the strained cooking liquid from the mussels, and the grated lemon peel. Put the mussels into a heavy enameled gratin dish, pour the sauce over them and simmer for 3 or 4 minutes, until the mussels are hot.
Serves 4 to 6