Cantabrian Mussels

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             FOOD FUNNY
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Nothing brightens my day like a good old-fashioned cannibal joke. Thanks
to Rosemary Zwick for this one:

Two cannibals sat beside a large fire after eating the best meal they'd
had in ages. "Your wife sure makes a good roast," commented the first
cannibal. "Yeah," replied the second. "I'm really going to miss her..."

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             TODAY'S RECIPE
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Cantabria is a province on the northern coast of Spain, near the
better-known Basque country. The chervil in the sauce gives the dish a
unique flavor and aroma, so please don't substitute it for another herb
if you want an authentic taste of Spain.

Cantabrian Mussels (Mejillones Cantabria)

2 Tbs (30 ml) olive oil
2 scallions (spring onions), green and white parts, chopped
1 tsp (5 ml) all-purpose flour
1/2 cup (125 ml) dry white wine
1 tsp (5 ml) Dijon mustard
1 Tbs (15 ml) chopped fresh chervil, or 1 tsp (5 ml) dried
Salt and freshly ground pepper to taste
2 dozen mussels, scrubbed and debearded
Lemon wedges for garnish

Heat the oil in a shallow pot over moderate heat and saute the scallions
just until they are wilted, about 2 minutes. Stir in the flour and cook
for 2 minutes. Add the wine, mustard, chervil, salt, and pepper and stir
until thickened. Add the mussels and cook covered until the mussels have
opened, 3 to 5 minutes. Discard any mussels that didn't open. Spoon the
sauce over the mussels and serve immediately, garnished with lemon wedges.
Serves 4 to 6.
Received on Tue Feb 26 19:02:03 2008