Mussel Stew

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            FOOD FUNNY
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Thanks again to Anna Welander for passing this one along:

How To Tell Someone Learned to Cook Online

10. They've been all over town trying to find a stove with
Ctrl-Alt-Del keys.

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they're afraid of screen freezes.

7. They thinks AOL 9.0 with High Speed technology is just a fancy
term for a new microwave.

6. They keep interrupting your meal with suggestions for other things
you might want to eat BUT YOU HAVE TO TAKE ADVANTAGE OF
THEIR OFFER RIGHT NOW!

5. "These sausage links are broken. Nothing happens when I click on
them."

4. They can enter the kitchen and do simple tasks but need help from
their 15-year-old son to make any of the appliances work.

3. Every 10 minutes they throw everything away and start over
(Windows users only).

2. You get to taste the first course for free, but to continue eating
you need to provide a credit card number.

And the #1 Way to Tell Someone Learned to Cook Online:

1. Step one of every recipe: Log onto http://www.worldwiderecipes.com
and type in "help."

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            TODAY'S RECIPE
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Mussels are served most often in their shells, usually surrounded by
an aromatic broth. Here they are steamed and removed from their
shells prior to being incorporated into this old-fashioned soup.

Mussel Stew

1-2 lbs (450-900 g) fresh live mussels, rinsed and de-bearded
1 cup (250 ml) water
2 Tbs (30 ml) butter
1 small onion, finely chopped
2-4 cups (500-1000 ml) milk
1/2-1 cup (125-250 ml) heavy cream
A grating of nutmeg
Salt and freshly ground pepper to taste
Chopped fresh parsley for garnish

Combine the mussels and water in a pot and bring to a boil over high
heat. Simmer covered until the mussels open, about 3 minutes. Drain
the mussels, reserving the liquid. Discard any mussels that didn't
open and remove the mussels from their shells, discarding the shells.
Heat the butter in a pot over moderate heat and saute the onion until
tender but not brown, about 5 minutes. Add the reserved cooking
liquid, milk, cream, nutmeg, salt, and pepper and bring to a simmer.
Add the mussels and serve immediately, garnished with chopped parsley.
Serves 4 to 6.
Received on Tue May 24 06:17:21 2005