— Slice the vegetables in a food processor fitted with a slicing blade.
— Start vegetables.
— While vegetables cook, wash mussels.
— Finish dish.
To buy: 1 medium onion, 1 small bunch carrots, 1 small bunch celery, 1 small bunch parsley, 4 pounds mussels, 1 bottle dry white wine, 1 small carton light cream and 1 French whole wheat baguette.
Staples: vegetable oil spray and black peppercorns.
MOULES A LA NORMANDE (MUSSELS IN CREAM SAUCE)
Recipe by Linda Gasseheimer
Vegetable oil spray
2 cups sliced onion
1 cup sliced carrots
1 cup sliced celery
1/2 cup dry white wine
Freshly ground black pepper
4 pounds mussels
1/4 cup light cream
1/4 cup chopped parsley
1/2 French baguette
Heat a large saucepan over medium heat. Spray with vegetable oil spray. Saute the onion, carrot, and celery until they start to shrivel but not color, about 10 minutes. Add the white wine and some freshly ground pepper. Add the mussels and cover the saucepan tightly. Bring the liquid to the boil. Let boil about 3 minutes. The wine will boil up over the mussels and they will open. As soon as they are open, take the pan off the heat. Do not overcook. The mussels will become rubbery, if you do.
With a slotted spoon, transfer the mussels to 2 bowls, discarding any unopened ones. Add the cream to the saucepan and return it to the stove. Bring the liquid to a simmer and reduce about 1 minute. Spoon the sauce and vegetables over the mussels and sprinkle parsley on top. (Leave about 1/4 inch of broth in the pan as it may be gritty.) Serve with baguette slices.
Yield 2 servings.
Per serving: 594 calories (25 percent from fat), 16.3 g fat (5.3 g saturated, 5.1 g monounsaturated), 100 mg cholesterol, 41.9 g protein, 60.7 g carbohydrates, 6.6 g fiber, 1,183 mg sodium.